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.
With producers of high quality game ready meals are popping up all over the place, we bring you six of the best.
A simple rabbit dish in white wine and garlic. We recommend it is served with French fries
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 sour dough bread, strong cheese, hawthorn jelly and bread sauce.
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.
A moist way of roasting pheasant but impressive enough for a dinner party
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.
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.
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