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…
Game
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.…
Butterflied leg of venison
Butterflied leg of venison with tahini sauce is fantastic for larger gatherings. Make sure, once you have butterflied the leg, that each piece is of approximately the same thickness in…
Pigeon kebabs with hare and rosemary
Pigeon kebabs with hare and rosemary work fabulously on a summer BBQ. Pigeon, dubbed as ‘squab’ in many restaurants is an often underrated bird. However, its rich, dark meat and…
Pot roast grouse with brandy, tarragon and wild mushrooms
Pot roast grouse is the only way to deal with a late season bird. Any older grouse or bird that you have dug out of the freezer should be cooked…
Grouse salad with walnut tarator and roast cauliflower
Grouse salad with walnut tarator, roast cauliflower, pomegranate and mint is an ideal mid season starter. Philippa Davis uses just the breast meat but roasts the bird whole and uses…
Whole roast grouse with tomato, fig and bread salad
Whole roast grouse is safest attempted with a young bird. This is the perfect early season recipe, paired with tomato, fig and bread salad. For an alternative game salad try…
Grilled venison with runner bean salad
Grilled venison requires a butterflied haunch and a little marinade. Not much could be simpler. Tucking in to a butterflied haunch is a convivial way to feast. The accompanying salad…