Name: Wild Hampshire mallard with rosehip and a swede and hazelnut hotpot
Total time: 1 h 30 min
Ingredients: 2 mallards; 2 tbsp of honey; 1/2 swede; 100g of roasted hazelnuts, roughly chopped; 1 handful of tarragon, parsley, chives and chervil (equal parts); 1 knob of butter; 4 tbsp of meat jus; 100ml of white wine vinegar; 100ml of water; 50g of sugar; 200g of elderberries, washed and stalks removed; 250g of rosehips; 3g of sugar; 1 dash of white wine vinegar, to taste

Wild Hampshire mallard with rosehip and a swede and hazelnut hotpot

by Matt Whitfield

Ingredients

Game

2 mallards

Store Cupboard

2 tbsp of honey
100g of roasted hazelnuts, roughly chopped
50g of sugar
3g of sugar

Fruit & Vegetables

1/2 swede
200g of elderberries, washed and stalks removed
250g of rosehips

Salad & Fresh Herbs

1 handful of tarragon, parsley, chives and chervil (equal parts)

Dairy

1 knob of butter

Cooking Sauces

4 tbsp of meat jus

Oils & Vinegars

100ml of white wine vinegar
1 dash of white wine vinegar, to taste

Beverages

100ml of water