Game to Eat

Saute of Pigeon Breast with Root Vegetables

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 20 mins Cooking: 30 mins Can included other root vegetables if you wish   INGREDIENTS: 8 pigeon breasts 2 tbspn olive oil 1 clove garlic, crushed 4 sprigs thyme 3 tbspn red wine 1 small celeriac 1 small swede 2 parsnips 8 baby onions 4 carrots 50g butter 1 sprig…

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White Pepper Cookery School

| Campaigns, Game to Eat

Address – Lytchett Matravers, Dorset Website – http://www.white-pepper.co.uk/event/feathered-furred/   Information Discover Dorset game in a day, from the point of view of the game keeper, the butcher and the chef. We start with bacon butties and pots of tea before heading out to the estate with the gamekeeper for a field craft activity! Don’t forget your…

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Venison Salad

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 40 mins Cooking: 15 mins Arrange on individual serving plates with the sliced venison. Serve straight away with the remaining dressing.   INGREDIENTS 3 tbsp sherry vinegar 1 tsp Dijon mustard 2 tbsp very finely chopped red onion 6 tbsp olive oil 2 tbsp walnut oil 150g French beans, trimmed…

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Gamekeeper’s Pie

| Campaigns, Game to Eat

  Difficulty: Medium Serves: 5 Preparation: 60 mins Cooking: 45 mins A Gamekeeper’s Classic   INGREDIENTS 1kg coarsely minced venison, or a mixture of game Salt and freshly ground black pepper 3–4 tbsp vegetable oil 3 medium onions, peeled and finely chopped 2 garlic cloves, peeled and crushed 4 juniper berries, crushed 1 tsp chopped thyme leaves 1…

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Traditional Roast Pheasant

| Campaigns, Game to Eat

Difficuly: Medium Serves: 3 Preparation: 10 mins Cooking: 75 mins Carve the pheasant and serve with the bacon, game chips and cider sauce. Wilted chard or spinach makes an excellent accompaniment.   INGREDIENTS For the pheasant 25 g butter 1×1.25 kg pheasant 4-6 smoked streaky bacon rashers Freshly ground salt and black pepper For the…

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Red Deer Tartare

| Campaigns, Game to Eat

  Difficulty: Easy Serves: 4 Preparation Time: 25 minutes Cooking Time: 0 minutes       INGREDIENTS: 400g red deer loins 4 duck eggs 50g diced red onion 10 chopped flat leaf parsley 50g chopped capers 50g chopped gherkins Garlic oil Smoked Cornish sea salt Milled black pepper   METHODS: Dice the red deer into…

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Pigeon Paté with Orange

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 20 mins Cooking: 2 hours (24 hours) Cut into slices and serve with buttered toast   INGREDIENTS: 4 pigeon breasts 375 g pork sausage meat 125g streaky bacon 1 orange grated rind and juice pinch dried thyme 1 bay leaf 2 tbspn brandy 2 cloves garlic ½ tspn ground nutmeg…

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Foodworks Cookery School

| Campaigns, Game to Eat

  Address: Colesbourne, Gloucestershire Website: http://www.foodworkscookeryschool.co.uk/home.html Game on at the foodworks Whether or not you are a hunter, autumn and winter brings with it a whiff of game. Furred or feathered it must be enjoyed while it lasts, since the season is short. Using the best local seasonal game from our local estate we will be…

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Venison Pasta

| Campaigns, Game to Eat

Difficulty: Medium  Serves: 4 Preparation: 10 mins Cooking: 25 mins       INGREDIENTS 450g (1lb) Venison 3 tbsp olive oil medium onion, peeled and finely chopped 2 large clove garlic, peeled and crushed 2 x 400g (14oz) cans plum tomatoes, well drained 200ml (7fl oz) red wine sprig of rosemary 2 tsp sun dried tomato paste…

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Pheasant Kiev

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation Time: 30 minutes Cooking Time: 30 minutes     INGREDIENTS: 4 Pheasant breasts 100g Panko (or white) breadcrumbs 50g plain flour 2 eggs Salt & Pepper 250g Garlic & Herb Butter 6 Parsnips Olive oil and butter 2 table spoons of honey   METHOD: Heat your oven to 180C. Remove…

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