Scandinavian venison meatballs recipe Ingredients 1 onion, chopped 1 garlic clove, chopped 100g breadcrumbs 1 egg 5 tbsp milk ¾ tsp salt ½ tsp white pepper Pinch of ground allspice…
Recipes
Rabbit and egg muffin: the ethical breakfast bap
Rabbit and egg muffin — the ethical breakfast bap These are great for breakfast any day, but especially on a shoot day, or for elevenses Ingredients For the rabbit patty:…
Venison meatballs and tagliatelle
Venison meatballs and tagliatelle Venison meatballs with anchovy olives and sun-dried tomatoes, herbs and tagliatelle pasta. (You might like to read which deer species offers the most delicious venison.) Ingredients…
Recipe for venison pie with mashed potato
Pie and mash is historic, so for this recipe for venison pie with mash I have kept to tradition, but swapped the minced beef with venison, which works very well…
Rabbit stew recipe: quick and easy to make
This rabbit stew recipe is based on speed, a need for merely a few ingredients and my own mad desire to please. Rabbit loins are ideal for this kind of…
Grilled rosettes of venison, chasseur and soya bean sauce
Grilled Rosettes of Venison, Chasseur and Soya Bean Sauce Ingredients Oil for cooking 250g venison trim 1 litre venison stock (or brown chicken stock) 2 tsp tomato purée 1 glass…
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…
Venison meatloaf recipe: perfect for using up leftovers
This venison meatloaf recipe is great for using up leftover venison from last season, clearing out the freezer ready to restock for the coming months. (Read our tips on freezing…
Pigeon recipe: pigeon pinchos (similar to tapas)
The great thing about pigeons is that you can use them straight away. They can be breasted or fully plucked and you can get quite inventive with them. On this…
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 pheasant escallop
This recipe for pheasant escallop is a winner with my friends. It is super-simple and really quick to make. At this time of year, young pheasants make excellent eating and…
Venison involtini with roasted fennel
This venison recipe works with all sorts of venison, but I have tweaked this version to work best with red deer meat. The herbs and the roasted fennel all slant…
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.…
Two recipes for pheasant pies
Pies are such a good invention. They are perfect comfort food on a dark winter evening. They are also superbly portable – so you can take a slice out for…
Fried wild boar with apple butter
I have done a fair few wild boar recipes. Without repeating myself too much, it’s a meat that I absolutely love cooking with. It’s versatile, rich and incredibly delicious. Some…
Recipe for a trio of duck with redcurrant jelly, glazed apple and game jus
There are many species of wild duck to choose from. The main ones are teal, wigeon and, the most common, mallard. Here’s a way of trying all three, very simply.…
Crispy rabbit with green sauce
Crispy rabbit recipe Ingredients 50g butter or olive oil 2 fully grown rabbits (cold smoked or raw), jointed Salt and pepper 1 small onion, diced 6 cloves of garlic, chopped…
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…
Crispy chilli pigeon recipe
Who doesn’t love a good takeaway? There is something so gloriously lazy about getting an Indian or a Chinese, but what I also love is trying to replicate takeaway recipes…
Pan-fried pigeon and orange salad
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…