Think duck liver and you’ll probably think of foie gras, but there’s so much more you can create out of this humble, yet indulgent, cut of offal. Dipped in a…
Recipes
Recipe: Pigeon ciabatta
WHAT YOU NEED – 3 pigeon breasts – 4 asparagus spears – 1 small round goats’ cheese – 4 slices salami – 6 cherry tomatoes – salt and pepper –…
Recipe: Goose breast with tartiflette
WHAT YOU NEED – 1 goose breast – 4 slices streaky bacon – 1 large shallot – 30g feta cheese – 6 sliced cooked new potatoes – salt and pepper…
Duck pie recipe
Rich in flavour, high in protein and filling to boot, duck, like all game meat, is the go-to bird for those in the know. Wonder how those wildfowlers are able…
Recipe: Game terrine with blackberry jam
WHAT YOU NEED – 1 venison fillet – 6 partridge breasts – 4 duck breasts – 8 slices Parma ham – 2 cloves garlic – chopped parsley – 15 cooked…
Orange and duck recipe
However you like your duck, there’s always room to give this gorgeous meat a citrusy kick. Some people love a duck and orange sauce and aren’t sure why, so don’t…
Deep-fried partridge legs with piri piri hot sauce
This recipe for deep-fried partridge legs with celeriac remoulade and home-made piri piri hot sauce is a modern game dish from Hunter Gather Cook chef Nick Weston
Home-made liqueur is always superior
Home-made liqueur, made from your own berries, is invariable superior to commercial liqueurs, says Mike Swan
Pigeon with hazelnut, blackberry and caramelised apple
This pigeon with hazelnut, blackberry and caramelised apple combines the rich, gamey flavour of pigeon with the sweetness of the fruit to create a fantastic autumn dish
Hay baked pheasant
In season from now until February 1 (you already know that), pheasant is the perfect alternative to the all too boring ‘c’ word. Baking in hay is an old method…
Jugged hare
This jugged hare recipe marries slow-braised hare meat with a sauce made from hare blood, red wine and herbs
Roast duck breast with butternut squash and leek
Get out there and bag yourself a duck to make this delicious roast duck breast with butternut squash and leek meal
Baked trout with beetroot, fennel, and orange
Make the most of the closing days of the trout season with this deliciously colourful baked trout recipe. It’s a light, summery dish that combines the fresh fish with the…
Chargrilled venison liver
This recipe for chargrilled venison liver with roast squash, smoked bacon, madeira sauce and braised lettuce hearts can be cooked on the barbecue
How to dress crab
This step-by-step guide – with photos for each process – makes it easy to dress your freshly caught crab
Hook, line and pincher: crab from pier to plate
For those without any shoot dates until October, Paul Quagliana's brief guide to UK spider crabs shows how to catch a crab
How to make infused spirits and fruit liquers
It's easy to make infused spirits or fruit liquers using wild plants and berries fresh from the field if you follow Nick Weston's recipes and advice
Pigeon and wild mushrooms
Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods.
Crab and mussel chowder
A simple recipe that brings out the natural flavours of the crab and mussels
Wood-fired pigeon recipe
A lot of people think pigeon recipe and they think of the cliched ‘flying rats’ which cause mess and clutter in our urban areas. If only they knew how good…