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Game to Eat


Pheasant Casserole

| Campaigns, Game to Eat

  Difficulty: Medium Serves: 4 Prep: 15 mins Cooking: 1 hour and 5 mins Serve with fresh vegetables and crème fraiche mixed with horseradish.   INGREDIENTS 2 pheasants110g (4oz) unsmoked bacon, cut into 3 or 4 pieces 25g (1oz) butter or oil 225g (8oz) shallots 25g (1oz) flour 570ml (1 pint) good stock or chicken stock cube…

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Rabbits and Carrots

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 30 mins Cooking: 1hr 20 mins       INGREDIENTS: 1 Large Rabbit 1 litre Vegetable Stock 2 Cloves Fresh Garlic 10g Thyme 1 Star Anise 10g Chopped Chives 100g Carrot Puree 50g Shaved Carrots 100g Cooked Baby Carrots Cornish Sea Salt Milled Black Pepper   METHODS: Cut the rabbit…

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Venison Steak With Salsa

| Campaigns, Game to Eat, Uncategorized

Difficulty: Hard Serves: 4 Preparation: 15 mins Cooking: 5 mins       INGREDIENTS 4 venison steaks or 1 piece of venison fillet weighing approx 750g – 1kg salt and freshly ground black pepper olive oil and a knob of butter Pappardelle Pasta Salsa Ingredients 3 tomatoes, skinned, de seeded and chopped 4 spring onions…

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Pheasant Breasts Braised in Cider

| Campaigns, Game to Eat

  Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 25 mins Serve with roast potatoes and baby leeks.   INGREDIENTS 4 pheasant breast fillets 4 rashers, rindless smoked back bacon 300ml dry cider 4 shallots, peeled and finely chopped 25g butter 1 tsp caster sugar 1 tbsp plain flour 4 tbsp full fat crème fraiche Roast potatoes…

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Bunny Burgers with Chunky Chips

| Campaigns, Game to Eat

Difficulty: Medium Serves: 2 Preparation: 30 mins Cooking: 45 mins     INGREDIENTS: 2-3 medium sized baking potatoes, peeled, cut into chips 3 tbsp olive oil 1 onion, finely chopped 350g/12oz minced rabbit 100g/4oz minced pork belly 4 fresh sage leaves, finely chopped 3 tbsp olive oil   METHODS: Preheat the oven to 220C/425F/gas 7….

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