Partridge is a great entry to the world of gamebirds. The meat is succulent, white and very palatable to anyone who is discovering game for the first time. At this…
Jose Souto
Follow Jose Souto
Roast grouse risotto with wild mushrooms and truffles
I love cooking grouse. It has a distinct flavour that sets it apart from all other gamebirds. This is due to its diet of mainly heather, which gives the meat…
Rabbit with garlic, thyme and white wine, served with olive oil twice-cooked fries
This recipe really takes me back to my childhood. Like most youngsters, the first experience I had in the field was shooting rabbits with my uncles. It is my version…