Rose Prince

Rose Prince

Cook, food writer and author of five cookbooks.

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recipe for venison cannelloni

There’s a group of pubs, scattered between inner London and Oxford, that I urge anyone to seek out. The term ‘gastropub’ is used to describe pub food. I dislike it.…

Grouse day in 1911

In one sense, game today costs a markedly different amount depending on who you are. For a paying Gun, that brace of pheasants you take home at the end of…

Pheasant croquetas

Smoked ham and pheasant croquetas with peas, beans and mint Ingredients 600ml whole milk 75ml rich chicken or gamebird stock ¼ white part of leek, sliced ¼ tsp grated nutmeg…

Quail with chorizo and aioli

Should you be tempted by this recipe for quail with chorizo, a favourite discovered at Tom Pemberton’s wonderful Notting Hill restaurant, Hereford Road, I highly recommend British quail fromThe Wild…

recipe for wild sea trout with crayfish

The summer treat that is wild sea trout is one I’ve always anticipated with relish. The heavy restrictions on sea trout fishing in British rivers mean that a meal of…

roast teal

I have written before about the greatness of a wild mallard breast when perfectly cooked. Likewise, a teal in good condition is the epitome of delicacy. The meat is paler,…

venison stew Indonesian style

Game is perfectly adaptable for Indonesian dishes, as this venison stew will prove. Substituting chicken with pheasant or rabbit for satay works beautifully. A spatchcock partridge marinated in fragrant spices…

pot roast duck recipe

I have a confession to make. This pot roast duck dish was cooked with the legs of a farmed duck. The plan was to use wild mallard legs, but moving…

using the whole pheasant

The principle of making the most of what you’ve got was never absent from our great-grandmothers’ kitchens. Yet today commercial poultry is rarely sold with the giblets, head or feet…

Boned pheasant

I have avoided boning chickens or similar for years, thinking it was a fiddle. I was unable to decide if it was a distinct improvement, save for the fact that…

guinea fowl recipe

This guinea fowl recipe originated from northern Italy. It is a sweet-sour concoction of sautéed chicken livers to serve with gamebirds, including guinea fowl. I found the guinea fowl recipe…

Recipes for wild boar

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,…

Braised lentils ingredients

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 pasta recipe - 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…