This wild rabbit, almond and saffron pastilla recipe gives rabbit an unexpected Moroccan twist. Try something a little different with your game with this recipe. For another light starter for…
Game
Pigeon with carrots and caraway
Pigeon with carrots and caraway is a delightfully simple dish and makes a perfect light supper as the evenings are getting warmer. The dish showcases just three ingredients, carrots, caraway…
Potted pigeon: versatile and delicious
Potted pigeon is as delicious as it is versatile. A great way to use up the birds lurking in the freezer, it is undoubtedly best served on toast with a…
Pheasant carbonara: a hearty, quick supper
How to make pheasant carbonara
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…