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London Unattached - Luxury Mid-Life London Lifestyle

Luxury London Lifestyle for mid-life Metropolitans - food, travel, restaurant reviews - London Unattached

Venison Haunch Steak Recipe with Truffled Mushrooms

November 23, 2020 by Fiona Maclean 4 Comments

Venison Haunch with Truffled Mushrooms

Cooking with Venison – Haunch Steaks with Truffled Mushrooms. Skip straight to my recipe I’m in the process of experimenting with a fabulous steak box from Lake District Farmers.  While there’s plenty of beef in the selection, the box also has a range of other meats – lamb, pork, veal and venison.  And, although I […]

Venison Loin Medallions with Red Wine and Berry Sauce

February 8, 2020 by Fiona Maclean 8 Comments

Venison with Red Wine and Berry Sauce

Perfect Date Night Dinner – Venison Medallions with Red Wine. It’s nearly Valentine’s Day and, although I’m not planning a romantic Dinner à Deux this year, I’m happy to share some of my favourite recipes for date night.  If you are planning a cosy night in with someone special, on Valentine’s Day or any other […]

Pheasant Breast with White Wine and Mushroom Sauce

December 27, 2018 by Fiona Maclean 16 Comments

pheasant in white wine sauce

Easy Pheasant Recipes – Pheasant Breast in White Wine: My earliest memory of eating pheasant comes from a childhood in Norfolk.  My father was the village GP and, growing up in the 1960s and 70s in the countryside was a far cry from today’s high street offerings.  It was an era when much to my mother’s […]

Pigeon Breasts with Red Wine & Medlar

April 11, 2017 by Fiona Maclean 9 Comments

pigeon breast with red wine and medlar jus

Pan Fried Pigeon Breast. Last Autumn I acquired some medlars.  I had no idea what to do with them, just a fascination with these fruits that you needed to rot before they were ready to use…I think my original plan was to make medlar cheese, but when they had bletted (rotted) there were not really […]

Pigeon Breast Recipe – and a half bottle of Beaujolais Villages

June 14, 2020 by Fiona Maclean Leave a Comment

Pigeon Breast Red Wine Plated

Classic Pigeon Breast in Red Wine Sauce. Looking for a quick, luxurious and delicious meal for two that won’t break the bank?  Pigeon is one of the most economical game birds you can buy in the UK.  I like to keep a pack of pigeon breasts in the freezer for those occasions when someone turns […]

Wild and Game – Pigeon Breast en-croûte recipe:

October 1, 2018 by Fiona Maclean 4 Comments

Pigeon breast en croute

Pigeon Breast en-Croûte and Game Pâté. *Stop Press – it’s always lovely when one of the companies you’ve been working with makes a really special offer.  While not everyone may want to make my pigeon breast en-croute recipe, Wild and Game, the company who supplied me in the first place, has released a special self-isolation pack […]

Venison Sausage Pasta

April 8, 2018 by Fiona Maclean 6 Comments

spicy venison sausage pasta

Venison Sausage Pasta Recipe – a spicy solution to the solo sausage dilemma. Sausages tend to come in packs of 4 or 6.  If you are me and cook mostly for yourself or one other person, that can mean three or four days of sausages and chips.  Or far too much toad in the hole. […]

Pot Roast Partridge – a festive dish you can eat all winter.

December 14, 2019 by Fiona Maclean 8 Comments

Roast Partridge with sage and white wine

Pot Roast Partridge with Sage and Festive Winter Wines. Here’s another festive dish that would work for a Christmas meal for two.  A whole partridge is the perfect size for one person and, if you are not planning on cooking a turkey dinner, it makes a good, light tasting game dish that looks festive.  After […]

Roast Partridge with Pear and Thyme

November 26, 2017 by Fiona Maclean 12 Comments

Roast Partridge with Thyme and Pear

Roast Partridge with Pear and Thyme. We’ve spent the last 5 months visiting various blogs throughout the UK who have been championing their own local produce and cuisine.  Literally from Lands-End with Choclette from Tin and Thyme to John o Groats, with Janice at Farmers Girl Kitchen.  During that time, you’ve all risen to the […]

Partridge in Red Wine and Medlar Sauce

November 28, 2017 by Fiona Maclean 9 Comments

Partridge Medlar Sauce

Seasonal Cooking – Partridge in Red Wine and Medlar: It’s the game season – one of my favourite times of the year for food.  I tend to overindulge in Game with the justification that it is healthy (naturally organic and lower in fat than farm cultivated meat and poultry) but with a genuine love for […]

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