Game to go
With producers of high quality game ready meals are popping up all over the place, we bring you six of the best.
Rabbit in White wine and Garlic
A simple rabbit dish in white wine and garlic. We recommend it is served with French fries
Partridge and Wild Mushroom Terrine
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too.
Roast Partridge with bread and cheese
Roast partridge with sour dough bread, strong cheese, hawthorn jelly and bread sauce.
Venison and chocolate casserole
This easy but delicious casserole was given to us by Steve Pigeon, head chef at the Arundell Arms, Lifton, Devon. The Arundell Arms has been awarded two AA rosettes for 20 years continuously. Steve is one of only 80 Masterchefs of Great Britain.
Roast Pheasant with an apple, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party
Venison Wellington
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
Partridge Dukkah
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
Pot Roast Pheasant
This dish can be with or without the vegetables included in the recipe. The sauce is lovely and creamy and can be used as an every day meal or a dinner party