Game to Eat

Wild Rabbit Ragu with Penne

| Campaigns, Game to Eat

  Difficulty: Medium Serves 4 Preparation: 25 mins Cooking: 1 hour 10 mins       INGREDIENTS 1 wild rabbit, all meat cut from bones 3 tbsp olive oil 75g cubed smoked pancetta 1 medium carrot, scrubbed and finely grated 1 large stick of celery, washed then finely grated 1 medium onion, finely grated 3 cloves…

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The Granary Kitchen

| Campaigns, Game to Eat

      Address – Everton, Lymington Website– http://www.thegranarykitchen.co.uk/collections/our-courses/products/meatandgame Information A Meaty day will include preparing and making starter and main course ideas such as authentic French style Terrines and Pates, making African rub marinades to spice up Chicken or Pork. Meat courses running between September and March will also include Game dishes such as Rabbit Pie, Venison…

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Venison Steak and Mayonnaise

| Campaigns, Game to Eat

Difficulty: Easy Serves: 2 Preparation: 15 mins Cooking: 5 mins A wonderfully easy dinner for two To serve: 400g fat chips, made with Maris Piper potatoes   INGREDIENTS 300g venison fillet cut into 2 steaks A little olive oil Freshly ground black pepper Coarse sea salt Mayonnaise: 1 whole egg 1 egg yolk 1 tsp…

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Rabbit with Green Olives and Preserved Lemons

| Campaigns, Game to Eat

  Difficulty: Hard Preparation: 15 mins Cooking: 2 hours 5mins Serves 2     INGREDIENTS 1 wild rabbit jointed into 8 (legs chopped in half) 50g butter ½ tsp flaked sea salt 3tbsp coriander stalks, finely chopped, leaves reserved 1 medium red onion, very finely diced 2 cloves garlic, finely chopped 1 large thumb of…

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Roast Partridge

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 30 mins Serve with Braised cabbage and Mashed potato. Or for a Mediterranean twist serve with cous cous and stir fried vegetables.   INGREDIENTS 4 partridges (one per person), ready prepared 4 sprigs fresh thyme plus a few leaves 12 juniper berries salt and freshly ground pepper…

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