Apparently, HM The Queen likes one of her favourite dishes — Gaelic steak — two ways. When at one of her English homes, this incredibly rich, French-style, recipe is made…
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Dirty burger with duck, venison and boar recipe
What is a ‘dirty burger’ anyway? The ‘dirty burger’ moniker simply reflects the trend for adding a lot of fat to the meat mix. Most of it renders away during…
Mixed game cottage pie
Mixed game cottage pie recipe Prep time: About 40 minutes Cooking time: About 2½ hours Ingredients 2tbsp duck fat or dripping 2 carrots, diced small 1 stick celery with strings…
Venison sausages with warm potato salad and pickled carrot
You would never have seen venison sausages in a supermarket 20 years ago. Game was a luxury. While grouse will always be expensive, a deer yields lots of cheap cuts.…
Spicy pheasant pilaf recipe inspired by Elizabeth David
Spiced mushroom and pheasant pilaf Ingredients 1 pheasant 2 tbsp melted butter, plus 1 tsp vegetable oil, for frying 350g long-grain rice or basmati rice 3 tbsp extra virgin olive…
Partridge with roasted quince, Italian lentils and Merguez sausages
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…
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,…