Rose Prince

Rose Prince

Cook, food writer and author of five cookbooks.

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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…

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…

Christmas recipe for game terrine

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…

venison chilli con carne recipe

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…

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 recipe

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…