Super-fresh liver is among the sweetest, most irresistible pieces of meat you are ever likely to encounter. Leave it to go stale, though, and within 48 hours it will be…
Recipes
Recipe for venison pie
Here’s a venison pie recipe from Neil Molyneux, the head chef at the Museum Inn, Farnham, Dorset who used venison from the local Rushmore Estate. Making the most of Dorset’s…
Partridge in a parcel
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…
A proper countryman’s recipe for bullshot
Nick Weston prepares a feisty cocktail to revive your spirits out in the field
Venison tortillas
Barbacoa is perfectly suited to venison as it really enhances the flavour of the meat. This recipe uses a shoulder of venison for “low and slow” style cooking. The meat…
Pheasant tagine with lemon couscous
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…
An easy recipe for pheasant katsu curry
This recipe for tandoori pheasant with lemongrass and ginger rice is a fresh way of cooking pheasant that will help you work your way through a freezer full of game
Easy game chilli recipe
There is great pleasure to be taken from filling the fridge and the freezer with food you have provided. Whether that be shot game, foraged fruit or fungi, vegetables from…
A simple recipe for venison sausages
Venison sausages by Barry Stoffell. Making sausages at home requires little specialist knowledge or equipment. As a minimum, you will need a way of mincing the ingredients and a means…
Partridge risotto
Game recipe: Partridge risotto: This month Mark, a keen shot, shows us what can be done with some late season partridge.
Pheasant ballotine – a recipe you can prepare ahead
This recipe for pheasant ballotine with sussex truffles and quick-pickled trumpet chanterells is a star mushroom course
An easy recipe for venison carpaccio
Venison carpaccio – serves four This is my favourite way to eat venison raw, though you might say I’ve stretched the definition a bit by sealing the meat; in my…
Venison ragu pappardelle
Mac & Wild at Falls of Shin, Scotland opened last summer under the watchful eyes of founders, Andy Waugh and Calum Mackinnon who already run London’s popular Mac & Wild…
Woodpigeon breasts with caramelised parsnip puree, morel and sherry jus
Today’s recipe comes from Chef Rob Avery of the Jack Russell Inn, in Faccombe, Hampshire. The food served is grown locally on the surrounding Faccombe Estate and if you fancy…
Roast loin of hare with a chocolate and redcurrant sauce
Roast loin of hare with a chocolate and redcurrant sauce Serves 4 Ingredients – Vegetable oil for frying 2 rib ends of hare, chopped up with bones on to 1in…
Berkshire venison, pheasant and partridge gamekeeper’s pie
Landlord Lee Hart is a keen Shot and runs the Dundas Arms, Kintbury. He says: “Our focus is seasonality and local produce. I’m a huge advocate for game and we…
Prince Charles shares his favourite pheasant recipe – pheasant crumble pie
‘I got this recipe from someone I know,’ writes HRH The Prince of Wales in this week’s issue of Country Life, which he has guest edited. ‘It is delicious. I…
Two recipes for pheasant pies
Pheasant pie with sausagemeat Ingredients: 2 pheasant breasts 150g puff pastry 6 chopped chestnuts 1 sausage (skinned) 2 tbsp mashed potato 2 chopped spring onions handful chopped parsley salt and…
Slow roasted pheasant ramen – a perfect introduction to game
This is an easy – and different – recipe for using pheasant breasts. It’s really worthwhile taking time to prepare the stock here as it’s the background to the dish,…
One pot pheasant recipes
Game cookery recipe: A fantastic game cookery recipe using pheasant and an excuse to raid the freezer!