If the history books are to be believed, we have Henry VIII to ‘thank’ for first adding turkey to the table, but as far as I’m concerned he would have…
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Crispy pretzel parmesan partridge
Nearly impossible to say after a glass or two but always utterly delicious to eat, this crispy pretzel parmesan partridge served with a buttery sweet and tangy sauce makes for…
Make-ahead pigeon and cranberry terrine for the Christmas table
Recipe for pigeon and cranberry terrine with cointreau and hazelnuts Ingredients 80g dried cranberries 50ml Cointreau 4 tbsp olive oil 1 tbsp butter 300g shallots, peeled and finely sliced 8…
Venison casserole with prunes, armagnac and crispy chestnuts
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks…
Roast partridge with clementine, winter spice and sherry gravy
Roast partridge with clementine, winter spice and sherry gravy This recipe serves 2 Ingredients 2 whole oven ready partridges 4 tbsp rapeseed oil 80g cooking chorizo, cut into 1cm cubes…
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones Ingredients 4 tbsp olive oil 4 tbsp salted butter 8 skinless pheasant breasts, cut into bite-sized chunks 4 medium…
Slow-cooked venison in barbecue sauce with winter coleslaw
Slow-cooked venison in barbecue sauce with winter coleslaw Ingredients 4 tbsp olive oil 1.6kg bone-in venison haunch 2 large red onions, peeled and sliced 4 bay leaves 20g coriander, roughly…
Venison shank ragu with tomatoes and rosemary
Venison-shank ragu with tomatoes and rosemary With fresh, sweet tomatoes, fragrant rosemary and a generous amount of red wine, this venison ragu makes a truly delightful feast. Serves 4. Ingredients…
Pheasant massaman curry
Pheasant massaman curry Curry paste 1 tbsp cumin seeds 1 tbsp coriander seeds 5 cloves 1 tbsp ground cinnamon 1 tbsp ground cardamom seeds ½ tsp chilli flakes 150g peeled…
Provencal-style slow-cooked venison with tomato, red wine, black olives and rosemary
Provencal-style slow-cooked venison Ingredients 1kg venison haunch, diced 4 tbsp oil 2 large red onions, chopped into 2cm dice 3 large carrots, sliced into 2cm-thick discs 3 sticks celery, chopped…