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,…
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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…