I bet you are all thinking the same thing, how is she going to cook that ? The chef will advise. Game, and especially carnivores, can be strong flavoured, and might be tough, I'd suggest a marinade, soak the meat in red wine, thyme and rosemary for a day, when cooking, remember foxes are not very fatty so it will need either braising (gas mk5 for 3-4hours) or if you roast it do remember to baste it with fat every 20 mins. Serve with roast sweet potatoes, buttered spinach and a good red wine like Cardinal Zin or Heart of Darkness. After your fox, how about a nice chocolate dessert ? I recommend chocolate glazed tortoise, this sweet insanity has been dreamed up by Randall Gramm, chief winemaker and nutter at Bonny Doon Vineyards and maker of the rather bizarrely named wines mentioned above. Even for non wine buffs his site is eclectic fun, do check out the Riesling Asylum.