Pan-fried pigeon and orange salad Ingredients 4 to 6 pigeon breasts, skinned, seasoned and at room temperature A little cooking oil 1 tbsp pine nuts Half a small red onion…
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Pigeon shawarma with red pepper couscous and chermoula dressing
This pigeon shawarma recipe is, by far, at its best cooked over charcoal, but simply searing in a pan will also be perfectly OK if you’re pushed for time. I…
A recipe for rabbit dumplings
Why rabbit dumplings? I have shot bolting rabbits before and often not had much success, but this day will stay with me as the rabbits were plentiful and the farmer…
Venison haunch recipe with Cafe de Paris butter
Venison haunch recipe – pan roasted Ingredients For the butter: 250g unsalted butter, softened 2 tbsp ketchup 2 tSp French mustard 20g good-quality olive oil 1 tbsp shallots, finely chopped…
Trout recipe for croquettes (or trout fish fingers by another name)
Trout recipe that’s a little bit different There are undoubtedly finer things in life than a fish finger sandwich, but few are more comforting. You can always reach for the…
Recipe for quail Scotch eggs
This Scotch egg recipe made with quail is so ludicrously posh as a dish that it slightly offends my wishy-washy, lefty liberalism. But it tastes so good, looks so funky…
A recipe for a buttery rabbit dhal
This recipe for cooking rabbit is short, satisfying and partly stolen, or perhaps it would be better to say it’s inspired by a dish that appears in Rick Stein’s great…
Seared pigeon and special fried rice
Pigeon breast is a favourite of mine and I am making an effort to get more of Asia into my kitchen. Accordingly, I’ve been loosely adapting many classic dishes from…
A recipe for pheasant Kiev
The true history of the chicken Kiev. It is likely that it came into its recognisable form when French chefs were employed by very wealthy Russians in their kitchens in…
A recipe for pheasant and leek gratin
One of the old rules of cookery is that rich indulgence requires long, slow cooking, hours of painstaking care and attention, and a bottle of red. This recipe for pheasant…
Pigeon breasts with rock oysters
Here’s a pigeon breasts recipe with a difference because it features oysters giving a new twist. If you’re not a fan of raw oysters then don’t worry – they are…
Venison and wild mushroom stuffed squash
Venison mince. I am a terror for saving little packs of venison mince for a rainy day. I pop them in the freezer and then forget about them. It was…
Recipe for grouse bresaola – ideal for using older birds
This recipe is ideal for using older grouse and it is rather decadent. It is a version of a classic beef dish from Italy — lightly cured and then air-dried…
How to cook young grouse
I get very excited when I create a recipe for young grouse and this one is no exception, using a cure and seasonal ingredients. I’ve yet to shoot a grouse…
Tuscan style rabbit liver pate
I love rural Italian cuisine and this recipe for rabbit liver pâté is the perfect example of how it is so simple, but has to be just right. Learn to…
Recipe for poached rabbit ham with sweetened peas
This recipe for poached rabbit ham is simply a gamey twist on a traditional favourite. In this case, if you think ‘ham and peas’ you will not go far wrong…
Smoked pheasant with roast squash and green sauce
It’s always a challenge to come up with new, different ways of cooking pheasant breast. More often than not, I will have skinned the birds and removed the useful breast…
How to create and use a homemade smoker
Types of smoking There are, generally speaking, two types of smoking: cold smoking and hot smoking. It is the heated variety that we will be dealing with. This has the…
Pheasant with Romesco Catalan sauce – ready in 15 minutes
I was on a Gun bus the other day and we were discussing pheasant recipes when someone said to me, but what do you do if you are in a…
Recipe for spiced pulled pheasant
This is a truly innovative recipe for spiced pulled pheasant from the talented Archie Clark, chef director of the fabulous Kochi Kitchen, which offers authentic, vibrant dishes at supper clubs…