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Duck confit
Normally curing relies on large quantities of salt; any fat present in the meat aids the curing process and enhances the flavour of the...
Cook 20mins
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Duck, blackberries, greens
Serving roast duck with some form of tart fruit is a time-honoured tradition. This recipe plays on that theme, with a particular nod to...
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Game curry
This aromatic, spicy curry works well with pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.
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Indian Spiced Grilled Quail
These spatchcocked quail are rubbed with an intense paste of freshly ground spices then left overnight to let the flavours penetrate...
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Pheasant, bacon and prunes
Pheasant is a delicious game bird if carefully cooked, but it often ends up a little on the dry side. Combining it with some fatty bacon is...
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Pigeon and bacon burgers
This recipe is so simple, it should be a standard for all burgers. It works particularly well with pigeon as the sweet smokiness of the...
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Pigeon breasts with morello cherry sauce
Morellos are sour cherries, a bit too tart to eat raw but excellent in cooked dishes. Their July season is short and they're not easy to...
Prep 15mins Cook 15mins
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Pigeon with blackberries and chanterelles
This is as seasonal as food gets. In late summer, when the grains are being harvested, pigeons take the opportunity to help themselves to...
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Pigeon, sorrel, lentils
There’s a lovely, sophisticated interplay of flavours and textures here – pigeon is gamey and lean, Puy lentils nutty and earthy, the...
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Roast partridge with sage, thyme & cider
For me, partridge is every bit as good as pheasant. I always enjoy cooking it, and it seems to punch above its weight when it comes to...
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Spelt, partridge, dried pears
Partridge is a delicious little bird – ideal for those who don’t like their game too gamey. It’s particularly good enhanced with a hint of...
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Duck ‘bacon’ and eggs
This makes for a hearty breakfast, when the day’s activities call for a little more than tea and toast to sustain body and soul until...
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Pot-roast pheasant with chorizo, butter beans and parsley
Pheasant has a slight tendency to dryness but pot-roasting it like this, with plenty of rich chorizo to provide a little fat and extra...
Prep 20mins
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Stewed venison with juniper and bay
Juniper’s pungent, bracing and rather piney flavour makes it a natural companion to game and other richly flavoured meats, and I...
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Venison, lemon and capers
This incredibly simple take on carpaccio, which looks amazing and tastes fantastic, is a glorious way to use venison. We like to serve it...
Recipe