How to make pheasant carbonara
Game
How to make pigeon pate
Pot Kiln chef, Mike Robinson, shows you how to make pigeon pate
Frozen game birds. What to do with them
Frozen game birds always seem to be wasting freezer space rather than making delicious suppers at this point in the season. Rather than groaning at another full bag destined to…
Poached pheasant with ginger, garlic, chilli and lime
Poached pheasant makes for a warming dish now the shooting season is underway. For more inspiration, take a look at our top 10 best pheasant recipes. Here Philippa Davis shares…
Pheasant Guidwife recipe
This pheasant guidwife recipe combines the strong taste of the game bird with peach or mango chutney and is cooked slowly for a couple of hours
Spatchcocked pheasant with lemon and herbs
Spatchcocked pheasant with lemon and herbs is a great idea when the thought of standard roast pheasant doesn’t appeal. It is quick and easily cooked on an outdoor fire, barbecue…
Butterflied leg of deer with tahini sauce
A butterflied leg of deer, or lamb, is an impressive and super simple thing to cook on the barbecue. Serve the butterflied leg of deer with tahini sauce and incorporate…
Partridge stuffed with ginger, fennel and coriander
Partridge stuffed with ginger, fennel and coriander is a winning combination. A deboned, stuffed and rolled bird is a brilliant way to serve game birds. For more inspiration on what…
Partridge stuffed with aubergine, basil and pine nuts
Partridge stuffed with aubergine, basil and pine nuts adds an Italian spin to this stuffed game dish. Besides stuffing your partridge, there are many other great ways to cook it,…
Roast partridge stuffed with spinach and feta
Roast partridge stuffed with spinach, grapes and feta enjoys a hefty nod to Greek cuisine. Stuffing a bird is a great way to incorporate more unusual flavours in to game.…