Cai Ap Bryn

Cai Ap Bryn

Cai Ap Bryn is a passionate chef, hunter and director of Game and Flames, a well-known catering company. He is a great believer in educating the next generation about the provenance of our food and passing on the skills to not only cook but to prepare quarry in such a way that it can be taken from field to fork in its entirety.

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recipe for grouse carpaccio

  • July 27, 2020

I must admit although I thoroughly enjoy eating and cooking grouse I have never had the privilege to shoot one (here in the UK anyway) on a traditional driven grouse…

venison sausage and egg muffin recipe

  • July 11, 2020

Breakfast is often described as the most important meal of the day and Cai ap Bryn's venison and sausage muffin really does it justice.

recipe for venison burgers

  • June 11, 2020

Everyone loves burgers and venison makes excellent ones, whichever deer species you use. For a long time I struggled to find a really good recipe for venison burgers; the result…

Piri-piri pheasant recipe

  • May 25, 2020

At the end of the season I like to make preparations for the freezer. I breast a lot of birds, take out the thighs and freeze a few birds whole.…

Sticky Asian wild boar ribs recipe

  • September 4, 2019

If by some turn of unfortunate events, I were to eat my last meal tomorrow and I had a choice 
of what to have, I would most likely go for sticky Asian…

Recipe for venison barbacoa tortillas

  • March 22, 2019

Barbacoa is perfectly suited to venison as it really enhances the flavour of the meat. This recipe uses a shoulder of venison for “low and slow” style cooking. The meat…

Pheasant Katsu Curry

  • February 22, 2019

This recipe for tandoori pheasant with lemongrass and ginger rice is a fresh way of cooking pheasant that will help you work your way through a freezer full of game