Game to Eat

Grouse Spelt

| Campaigns, Game to Eat

Difficulty: Easy Serves: 2 Preparation: 10 mins Cooking: 20 mins       INGREDIENTS 4 Grouse 50g Diced Onion 100g Pearled Spelt 500ml Vegetable Stock 20g Chopped Fresh Garden Herbs Cornish Sea Salt Milled Black Pepper   METHODS Season and sear the grouse in a hot pan and cook for a few minutes each side. Roast in…

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The Gables Cookery School

| Campaigns, Game to Eat

Address – Falfield, Gloucestershire Website – www.thegablecschoolofcookery.co.uk  Information   Do you want to cook pheasant and game like the top chefs? Ever wonder how to cook pheasant like top professionals? Or how to cook venison the way it’s done in the heart of Speyside or Lairg?   The delicious taste of perfectly cooked game Venison, pheasant…

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Venison Wellington with Spicy Red Cabbage

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 50 mins Cooking: 30 mins     INGREDIENTS 500g Venison Loin 500g Mushrooms 100g Diced Onion 10g Chopped Garlic 450g Puff Pastry 1 Egg   DESCRIPTION: Saute the onion and garlic until soft. Chop the mushrooms as fine as possible and add to the onion, season and cook for 20…

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Wood Pigeon Bubble & Squeak

| Campaigns, Game to Eat

Difficulty: Easy Serves: 4 Preparation: 5 mins Cooking: 30 mins     INGREDIENTS: 4 Wood Pigeon Breasts 150g Mash 30g Sauteed Leeks 30g Sauteed Greens 20g Associated Cress   METHOD: Season and sear the wood pigeon in a hot pan and set a side. Mix the leeks and greens into the mash, season then divide…

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Colstoun Cookery School

| Campaigns, Game to Eat

Address – Haddington, East Lothian Website – www.colstouncookeryschool.co.uk Information Colstoun Cookery School in East Lothian have just launched their 2013 game cookery dates. On their Game Cookery course you will learn how to bring traditional Game dishes into the 21st century. You will, under expert tuition, be able to watch a series of dishes being made from scratch…

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Venison Lasagne

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 15 mins Cooking: 1 hour and 30 mins Serve with a tossed green salad.     INGREDIENTS 1 tbsp olive oil 1 onion, peeled and chopped 1 carrot, peeled and chopped 2 sticks celery, chopped 450g minced venison 300ml beef or venison stock 150ml red wine 400g can chopped tomatoes 1 tbsp…

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Lavender Salt Dough Baked Partridge

| Campaigns, Game to Eat

  Difficulty: Hard Serves: 4 Preparation: 2 hours (+12 hours) Cooking: 30 mins     INGREDIENTS: 4 Oven Ready Partridge 50g Butter100g Lavender 500g Cornish Sea Salt 100g Table Salt 1kg Plain Flour 2 Egg Whites 600ml Warm Water   METHOD: Place the lavender in the sea salt overnight to infuse. Put flour, lavender salt,…

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Grouse Sandwich

| Campaigns, Game to Eat

  Difficulty: Easy Serves: 2 Preparation: 10 mins Cooking: 15 mins       Ingredients: 8 Grouse Breasts 4 Black Pudding Slices 4 Soda Bread Slices 100g Mixed Salad Leafs Cornish Sea Salt Milled Black Pepper   Methods: Season and sear the grouse in a hot pan and cook for a few minutes each side…

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Emsworth Cookery School

| Campaigns, Game to Eat

Address – Emsworth, Hampshire Website – www.emsworthcookeryschool.co.uk   Information Our new game course uses meat from local butchers HH Treagust & Sons and will give cooks an excellent introduction to game, an understanding of where & when difference game is available as well as plenty of hands-on experience. Many cooks avoid game, but after this course…

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Venison Steak with Black Pudding Mash Potato

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 15 mins Cooking: 15 mins     INGREDIENTS: 4 x 175g Venison Loin Steaks 10g Butter 50g January King Cabbage 50g Savoy Cabbage 50g Leeks 200g Mash 50g Cooked Diced Black Pudding 10g Chopped Flat Leaf Parsley   METHODS: Add the hot mash, black pudding and parsley together and set…

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Pan–Fried Pigeon Breasts

| Campaigns, Game to Eat

  Difficulty: Easy Serves: 4 Preparation: 2 mins Cooking: 8 mins         INGREDIENTS: 4 Pigeon Breasts Two pieces of Naan Sour Cream Coriander Salt & Asian Spices   METHOD: Rub Asian spices and salt onto the breasts of the pigeon and leave for a couple of minutes. Get the pan hot and…

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