I’d only been working for the Daily Express for a month back in 1998 when an editor called asking me to go on a wild boar hunt. Not a shoot,…
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Braised lentils with duck and venison
My mother was a cook ahead of her time. I must have been a teenager, some 40 years ago, when she made a dish of French Puy lentils for lunch.…
Venison Khingal
It is easy to believe that pasta belongs to Italy, but versions of it are found all over Europe and Asia. In the south of France, nouilles are eaten with…
Pheasant Maryland – a dish that children will love
My mother’s most-used everyday cookbook in the 1970s was an edition of The Constance Spry Cookery Book that she must have been given after her wedding in the late 1950s.…
A recipe for venison biryani to make in a slow cooker
I once toured the basmati fields of Haryana Province, north of Delhi. Basmati is, to me, the world’s finest rice, with a long needle-like shape and heavenly fragrance. In India,…
A recipe for pheasant stock
In my kitchen, making stock from leftover bones or carcases is part of an economic plan. It is a simple process that extracts a greater value from the bones of…
Grilled venison on skewers – a healthy and light recipe
I have recently discovered a new ingredient, pul biber, which has the perfect balance of chilli and spice. Originating in Turkey, along with the kebab, it has a fruity, rich…
Pheasant braised with apples and Somerset cider
It would be dishonest not to admit that pheasants are the least easy game meat to slow-cook. I have chewed my way through plenty of dried-out meat in the past,…
A game terrine to make for Christmas
Having spent many years in the Christmas kitchen, I like to have to hand what I call festive picnic foods. As far as I’m concerned once the big roast has…
Recipe for venison chilli con carne
Recipe for venison chilli con carne Ingredients 4 tbsp duck fat or beef dripping 2 onions, thinly sliced 6 cloves of garlic, chopped 1kg venison mince 1 tbsp concentrated tomato…
Partridge in a parcel
Cooking little partridges individually in parchment parcels results in beautifully tender meat with a gorgeous golden finish. With less air around it and a little bit of fat, at a…
Pheasant tagine with lemon couscous
Cooking pheasant It is essential to remember that pheasant needs a different approach to chicken if used as a substitute. Pheasant, on or off the bone, dries out swiftly even…