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Our ever popular Game season!
Discerning diners are once more tucking into something more on the wild side thanks to The Alvanley Arms.
Our ever popular Game Season is well underway again and our Chefs have been creating a fine selection of mouth-watering dishes to tantalise the taste buds.
Our Game Menu, takes full advantage of the final hearty selection of locally sourced and traditionally prepared meats, including venison, partridge, pheasant, pigeon and duck.
The Alvanley Arms is renowned for its Game menu at this time of year and we have developed one of the biggest varieties of dishes in Cheshire.
Game is becoming increasingly popular as it’s a brilliant winter meat and a fantastic alternative to beef, lamb, chicken and fish, which is why we’d encourage anyone who hasn’t tried it before to come along and give it a go.
Low in Cholesterol and high in protein, game is one of the leanest and low-fat meats available making it the perfect choice for those watching the waistline over Christmas and New Year.
And as customers constantly search for healthier eating options, the Alvanley Arms has a selection of dishes for all occasions ranging from the countryside game broth with root vegetables and pulses, to the game casserole with fresh pigeon and venison in red wine and root vegetable sauce.
The advantage with British game is that it doesn’t need to be transported around the globe and can be found right on our doorstep. This not only means we can source a variety of game from local producers but ensures that the meat is fresh and retains its distinctive flavour.
All our dishes are prepared to traditional methods and old Victorian recipes, which includes hanging, tenderising and marinating the meat in red wine, juniper berries, herbs and spices – meaning the whole process from forest to fork can take up to a month.
Below you can find a selection of game dishes we offer during the Game Season, availability depending on the days shoot, sourced by our local game suppliers.
Game Broth
A selection of Countryside Game in a rich Broth with root vegetables and pulses, served with granary bread
Wild Duck
Shredded crispy wild Duck served on a bed of dessert Apple, drizzled with a rich Hoy Sin sauce
Roast Partridge
Roast Partridge with a woodland mushroom and tomato based sauce
Venison
Pan fried Venison with sticky plum and black bean sauce.
Rabbit
Pot roast rabbit with rosemary and cider sauce.
Poacher’s pie
Venison, pigeon, rabbit, duck and pheasant, cooked in cranberry and red wine sauce topped with a butter pastry crust.
Goose
Breast of Goose rolled with fine Herbs then sliced and served with a rich Cranberry & Orange sauce
Mallard Duck
Boned and rolled wild Mallard Duck with a sage and onion seasoning, served on a bed of spring onion and herb mash.
Game Casserole
Game casserole with fresh pigeon and venison in a red wine and root vegetable sauce.
Christmas Fayre and Boxing Day specials (please see our Christmas menu for further details)
Pan fried pigeon breast (served pink) set on puy lentils with a port wine reduction.
Game pie - a deep filling of partridge, duck, pheasant and venision with canberries in a rich re wine sauce topped with a butter crust pastry lid.
Half a roasted guinea fowl set on olive mash glazed with a red plum and black cherry sauce.
Stuffed and rolled wild duck breast set on caramelised russet apples with arich red wine and thyme sauce garnished with roast parsnips.
Damien Cowley (Head Chef) and Mike Laughton (Sous Chef) invite you to try something wild with them!
