Christmas crackers
Ingredients for Roasted Christmas birds, mustard fruits, pancetta and porcini stuffing
Serves 6-8 people
Preheat the oven to 190°C
For the stuffing:
• Olive oil, for frying
• 50g of butter
• 8 shallots, peeled and finely chopped
• 3 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 1 tsp dried oregano
• A bunch of flat leaf parsley, finely chopped
• 10 fresh sage leaves, finely chopped
• 500g free-range pork mince/wild boar mince
• 150g smoked diced pancetta
• 1 tsp ground allspice
• 2 tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp mixed spice
• 4 dried figs, roughly chopped
• Grated rind of 1 lemon
• 2 medium free-range eggs, beaten
• 100g fresh ciabatta breadcrumbs
• 75g pine nuts
• 30g dried porcini mushrooms, soaked in boiling water for 10 minutes, chopped (reserve the soaking water for the gravy)
• Sea salt flakes
• Ground black pepper
For the game birds:
• 2 x partridge, oven ready
• 2 x pheasant, oven ready
• 2 x wild duck, oven ready
• Olive oil
For the gravy:
• 2 litres chicken stock
• 2 sprigs fresh rosemary
• 2 fresh bay leaves
• 10g plain flour
• 10g softened butter
• 1x 380g jar Italian mustard fruits
Ingredient for Swedish venison meatballs with pickled cucumber
Serves 4
Prep time: 45 minutes, plus chilling time
Cooking time: 30 minutes
For the meatballs:
• 250g pork mince
• 250g venison mince
• Fresh parsley, chives and dill, chopped
• 1 tsp allspice powder
• 2 tsp onion powder
• ½ tsp nutmeg
• 2 tsp French or Dijon mustard (optional)
• 50g dried breadcrumbs
• 75ml single cream
• 1 medium egg, beaten
• Black pepper, freshly ground
• Cranberry sauce
• Oil
• Butter
• Sea salt flakes
For the sauce:
• 3 tbsp butter
• 3 tbsp plain flour
• 500ml rich beef stock
• 2 tsp Worcestershire sauce
• ½ tsp Marmite
• 1 tbsp redcurrant jelly
• 100ml cream
• 2 tsp Dijon mustard
• ½ lemon
For the pickled cucumber:
• ½ cucumber
• 3 tbsp caster sugar
• 3 tbsp white wine vinegar
• 2 tsp pink peppercorns, crushed
• Fresh dill, chopped
Words by:
Rachel Green and Sarah Hall
Featured in:
December 2026
Rachel Green shares two alternative festive recipes with wine pairings by Sarah Hall, Head of Retail & Heritage at Doddington Hall.
Roasted Christmas Birds, Mustard Fruits, Pancetta and Porcini Stuffing
METHOD
• To make the stuffing, heat a little olive oil in a frying pan with the butter and gently cook the shallots, celery, and garlic for about 10 minutes until soft. Remove from the heat and leave to cool.
• Mix all the other stuffing ingredients in a bowl, then add the cooled shallot mixture and stir to combine. Season with some salt and pepper. To taste the mix before cooking, fry a bit in a small frying pan and adjust the seasoning if necessary. Roll the stuffing into 12 x 75g balls leaving the remaining stuffing to one side.
• Season the birds generously inside and out and put into a roasting tin. Stuff the neck cavity of the birds with the remaining stuffing.
• Rub the birds with olive oil then roast for 20-45 minutes taking out the birds as they are cooked: the partridge will take 20-25 minutes, the pheasant 25-30 minutes and the mallard 35-45 minutes. Cook the stuffing balls on a greased tray for the final 25 minutes. If the birds brown too quickly, cover them with foil. Once cooked, set aside to rest for up to an hour before carving.
• Meanwhile make the gravy. Put the stock, rosemary, and bay leaves in a pan along with the reserved mushroom soaking liquid. Bring to the boil and simmer until reduced by half. Season to taste, and then strain. Cream the flour and butter and add to the gravy in small pieces, whisking as you go.
• Drain the mustard fruits and add some of the syrup to the gravy, season to taste and keep warm.
• To serve, put the birds on a deep platter with the stuffing balls, then pour over some gravy, a little of the remaining mustard fruit liquid and top with the whole mustard fruits.
WINE PAIRING
Famille Perrin Signature Organic Cotes Du Rhone £17.95 – A fuller-bodied Pinot Noir, this will be lovely, particularly as the delicate partridge and pheasant need to shine. Bright fruit, refreshing acidity and restrained tannins are perfect for the roast duck and the sauce bringing out the sweetness of the meat.
Swedish venison meatballs with pickled cucumber
METHOD
• Thinly slice the cucumber on a mandolin. Put the sugar and vinegar into a saucepan and bring to the boil. Pour over the cucumber slices and add the peppercorns and dill. Cover and leave aside to cool.
• To make the meatballs, put all the ingredients into a large bowl, mix and leave to stand for 10 minutes so that the breadcrumbs can absorb the liquid. Mix and scrunch the ingredients together until well combined.
• Wet your hands and roll the mixture into 30/40 small balls. Place in the fridge to chill for 30 minutes.
• Preheat the oven to 150°C (130°C fan). Place a large frying pan over medium heat, add a knob of butter and a little olive oil and fry the meatballs, in batches, until golden all over. Place the meatballs on a baking sheet and cook in the preheated oven for 8-10 minutes or until cooked. Keep warm.
• Meanwhile, melt the butter in a saucepan until frothy and add the flour. Stir over the heat for 1-2 minutes until the mixture starts to colour slightly and forms a paste. Add the stock, Worcestershire sauce, Marmite and redcurrant jelly and bring to a simmer. Whisk continuously until the sauce thickens and coats the back of a wooden spoon. Add the cream, Dijon mustard and lemon juice. Season with salt and pepper.
• Place the meatballs on a warm plate, pour over the sauce and sprinkle with fresh chopped herbs. Serve with cranberry sauce and pickled cucumber.
• Serving suggestion: These meatballs go very well with creamy mashed potatoes, crispy potatoes, or rice.
WINE PAIRING
Domaine Villemaine Gamay, Loire Valley £15.95 – Its juicy cherry and raspberry flavours should complement the cranberry and redcurrant jelly, while fresh acidity balances the creamy sauce. Gentle tannins also make it a good partner for the pickled cucumber.
Recipes: rachel-green.co.uk
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
What’s On: Hugh Cornwell, 26 November, Stamford Corn ExchangeIn his final solo acoustic tour, The Stranglers frontman will perform classics along with new songs from his forthcoming studio album, Succubus, the follow-up to Moments of Madness. There will also be an open Q&A during the show, giving the audience the chance to ask Hugh questions. Tickets £36.50. Call the box office today on 01780 766455 or visit stamfordcornexchange.co.ukFor more events around the county this month, pick up a copy of our November issue, available online at www.lincolnshirelife.co.uk/product/lincolnshire-life-november-2026-digital-copyPhoto credit: MP Promotions