Partridge with roasted quince, Italian lentils and Merguez sausages Ingredients 2 partridges, dressed and seasoned 1 quince, quartered and cored (or an eating apple) 3tbsp melted butter 4 paprika-flavoured merguez…
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How to cook meltingly delicious duck
It would be ridiculous to inform anyone above nursery school age of the difference between a chicken and a duck. Yet behind their marked appearances lies a cooking problem. Roast…
Wild boar Moo Shu
I love a shopping challenge and nothing satisfies my curiosity more than a mooch around a Chinese supermarket — or online shop — for ingredients. The test is not to…
A 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.…
Why is game still stuck in a class divide?
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 with smoked ham
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…
Recipe for 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…
Venison and bone marrow burgers – it’s all about the fat
’I have reached a point in life when my children frequently tell me I am out of date on countless topics. Both my children cook and one is a baker,…
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…
Citrus-flavoured roast teal by Rose Prince
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,…
Recipe for a spicy venison stew
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…
The perfect pheasant supper dish – pheasant Holstein
I ate a version of this pheasant supper recipe not long before Christmas last year, in what seemed like a brief outbreak of unlocked freedom. The venue was the Fox…
Pot roasted duck with potatoes
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…
Five recipes that use the whole of a 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…
Enjoy the delicious, fresh flavours of this venison tataki recipe
Pheasant, partridge and wild duck are ideal meats for stir-fry and venison is a perfect alternative to beef or fresh tuna in this venison fillet recipe, tataki. Fillet is extravagant,…
How to bone a pheasant (and why you should)
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…
A recipe for Italian-style guinea fowl
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…
Roasted partridge with moutabal, watercress and white cabbage salad
Partridges can present an especially awkward grapple. So seam the breast meat off the ‘crown’ of this roast partridge recipe and joint the legs so they can be picked up.…
Wild boar and venison koftas
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 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.…