Pot roast partridge

Easy-to-make recipe for a partridge pot roast

Now the partridge season is well underway there’s going to be some delicious young birds coming your way. Well hopefully. The partridge is smaller than the pheasant but has a wonderfully mellow flavour. Always allow one per person – just half or double the ingredients below to allow for different…

Recipe for venison loin steaks

Recipe for venison loin steaks with cabbage and bacon

Recipe for venison loin steaks served with cabbage & bacon by Byron Hayter, Ashdown Park Hotel Ingredients: Venison loin steaks 4 venison steaks, each weighing 120g 100ml rapeseed oil salt pepper Handful of blackberries to serve Venison gravy 1kg venison bones 8 shallots, chopped 1 garlic clove, chopped 2 sprigs…

Bordeaux red blends

Bordeaux red blends to accompany game dishes

Bordeaux‘s signature grape varieties have traversed the globe, to the extent that Cabernet Sauvignon and Merlot have risen to the summit of the world grape planting league in the past two decades. What’s in a Bordeaux red blend? A Bordeaux red blend usually combines two or more of the classic…

game crumble recipe

Game crumble and bread sauce by Simon Hopkinson

Here is how Simon Hopkinson creates his game crumble – and you can click here to see his roast grouse method: Game Crumble recipe: Serves 2, plentifully Ingredients A small slice of butter 75g fresh white breadcrumbs 50ml medium-dry sherry or Madeira A little salt and pepper, only if necessary…

The Yorke Arms Dining at the Yorke Arms

Six Michelin-starred restaurants serving game

Looking to eat game cooked by top chefs, in Michelin-starred surroundings? We’ve searched out six restaurants that are worth investigating. Some are in London, others range from Scotland to deepest Devon. Six Michelin-starred restaurants serving game   A post shared by Lyle’s (@lyleslondon) on Aug 7, 2017 at 8:07am PDT…

The Potting Shed pub Crudwell

Grouse and gin o’clock at The Potting Shed Pub

I think the weather gods must have got mixed up with their dates. The sun was shining as we drove down to Wiltshire on the Thursday evening before the August Bank Holiday weekend – and the weather continued to do the right thing for the next few days. Not a…

Roast grouse in bacon

Grouse recipe – bacon wrapped Scottish grouse with confit

If you find yourself in London and in need of some game, then the Punchbowl in Mayfair is a welcoming pub that isn’t pretentious in anyway. During the season, you’ll find plenty of different types of game on the menu and right now, grouse is going down a treat. So…

BBQ grouse

BBQ grouse recipe with sourdough and charred leaves

Sourdough is more digestible than standard loaves of bread and more nutritious too. It also goes perfectly with barbecued pheasant! BBQ grouse with sourdough and charred leaves Ingredients 8 grouse breasts 8 pieces of sourdough (available in good supermarkets) or here’s a recipe  4 chicory 2 radicchio 10g fresh chopped…

English spaniels

Is your gundog a fussy eater?

One of the remarkable things about dogs is that they will apparently happily eat the same thing every day, every week, throughout the year. A skinny spaniel stayed with us recently while its owners were away on holiday. The dog was delivered with its bed, food bowl and a big sack of so-called complete food. “She loves…

Squirrel nuggets

Recipe for squirrel nuggets with wild garlic mayonnaise

Few things irritate me more than wastefulness and I get a great deal of pleasure from making the most of what I shoot. It just so happens that the meat from grey squirrels is absolutely delicious – my children beg for the stuff – so this one would be coming…

homemade meat smoker

How to make your own meat smoker

Cold smoked food is smoked and not cooked Hot smoked food is smoked then cooked, or cooked while it is smoking The flavour comes from the preparation You need an old sturdy biscuit tin (with a lid) and an old cake rack to place the food on (or a colander…

Mark Zuckerberg of Facebook talks about eating what you hunt

In a recent video, shot whilst he was relaxing at a weekend in his back yard and cooking for friends, he talks about the importance of eating what you’ve hunted for, whether it’s wild boar or salmon fishing …. Here are some of his quotes: “Things take doubly better when…

fresh game

Tips for freezing game

I’ve made a few mistakes freezing game in my time. The first mistake was made by not knowing if the frozen bag of pheasant was diced meat or just breast and legs. Obviously once defrosted I realised it was the wrong type and the meal plan had to be changed quickly.…

Rabbit haggis Burns night recipe

Recipe for Burns Night – rabbit haggis

Rabbit roulade, rabbit haggis, barley, carrot and winter mushroom Serves 4 Ingredients 2 whole rabbit* 200g barley soaked overnight in cold water 3 garlic cloves 2 sprigs rosemary 2 sprigs thyme 4 medium carrots 100g winter chanterelles 24 slices smoked pancetta 250ml clarified butter Caul fat (crepinette) Butter Salt and…

Wild boar with lentils

Recipe for wild boar with lentils and wild mushrooms

Ingredients 4 wild boar steaks (or venison steaks) 250g ready cooked Beluga Lentils or Puy Lentils (we use Merchant Gourmet) 150g mixed wild mushrooms 60g butter 8tbsp rapeseed oil 1 onion, peeled and finely chopped Sea salt and black pepper 150ml double cream 1tbsp parsley oil, optional Method: Season the…

Cumberland sauce

Cumberland sauce – it’s a sauce recipe every game cook should know about

Cumberland Sauce Ingredients Pared zest and juice of 1 orange Pared zest of 1 lemon 50ml port 150ml red wine 125g fresh cranberries, or leftover cranberry sauce (see p134) 2 tbsp caster sugar 1 tsp ground ginger 1 tsp Dijon mustard 3 tbsp redcurrant jelly Method Place the zest in a…