Although roast turkey may be on the menu for Christmas Day for those who prefer something different we have a whole range of alternatives to choose from.
Christmas: Main Courses
Braised Turkey Drumsticks with Port, Pork, Sage and Onion Stuffing, Bacon Rolls, with Cranberry Sauce and Roast Chestnuts
Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce
Cheese and Parsnip Roulade with Sage and Onion Stuffing
Christmas Eve Hot Smoked Salmon Pie
Crisp Roast Duck with a Confit of Rhubarb and Ginger
Crisp Roast Duck with a Confit of Sour Cherries
Crisp Roast Duck with Stuffing
Fillet of Beef in Pastry with Wild Mushrooms and Red Wine Sauce
Glazed Smoked Loin of Pork with Cumberland Sauce
Goose (Pheasant or Duck) Giblet Stock
Guinea Fowl Baked with Thirty Cloves of Garlic
Guinea Fowl au Vin
Luxury Seafood Pie with a Parmesan Crust
Mini Boeufs en Croute
Pepper-Crusted Fillet of Beef with Roasted Balsamic Onions and Thyme
Pheasant Roasted in Butter Muslin
Poached Pheasant with Celery
Pot-Roast of Pheasant with Shallots and Caramelised Apples
Pot-roasted Guinea Fowl with Calvados, Cream and Apples
Pot-roasted Pheasant with Port and Chestnuts
Pot-roasted Pheasants in Madeira
Roast Collar of Bacon with Blackened Crackling
Roast Duck with Cherry Sauce
Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing
Roast Goose with Potato, Sage and Apple Stuffing served with Spiced Pickled Pears
Roast Loin of Pork
Roast Loin of Pork with Honey and Ginger, with Puree of Apples and Ginger
Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce
Roast Ribs of Aberdeen Angus Beef
Roast Ribs of Traditional Beef with Yorkshire Pudding
Roast Stuffed Goose with Prunes in Armagnac
Roast Turkey with Apricot Stuffing
Salmon in Champagne Sauce
Slow Braised Belly Pork with Bacon, Apples and Cider
Roast Chicken with Stuffing and Gravy
Traditional Roast Sirloin of Beef
Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Venison Braised in Guinness
Venison Sausages Braised in Red Wine
Venison Sausages Braised in White Wine with Caramelised Chestnuts
Venison Steaks
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