Take a look at some of the dishes on the new autumn menu at the British Oak in Stirchley.
Executive chef Paul Maders and his team showcased the game dishes at a special tasting dinner, with well-chosen matching wine and beer flights.
Pigeon
Perfectly pink and moist breast came with a tangy celeriac remoulade, carrot puree warm with that sweet spice cumin and roasted shallots full of oniony sweetness. A splash or two of herbal oil added verdant freshness.
Pheasant
A succulent pheasant breast and bon bon of confit leg showed off both the refined and gamey nature of the bird. Apple and pear added refreshing notes, root veg and a potato fondant gave substance and savoury depth.
Venison
A deeply savoury combo of beautifully rare slices of loin with potato rosti, wild mushrooms and a powerful red wine sauce. Braised red cabbage, spinach and wild berries worked fantastically well alongside these flavours.
Pumpkin
After a pre-dessert of of refreshing raspberry sorbet came a well-crafted pumpkin pie with nicely short pastry and a filling that retained its vegetal characteristics but was proper sweet. Vanilla ice cream was served alongside and there was a pleasant crunch from toasted pumpkin seeds.
The British Oak
1364 Pershore Rd, Stirchley, Birmingham B30 2XS. 0121 458 1758.
http://www.britishoakstirchley.co.uk
I’m working on a freelance basis with the British Oak.
