Game to Eat





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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Roasted Partridge with Game Chips

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 30 mins Cooking: 60 mins   To serve, place a spoon full of the cabbage on the plate, and place the partridge on top, lay on a few game chips and a portion of bread sauce. Garnish with watercress and redcurrant jelly.   INGREDIENTS 4 partridge, oven ready 50g butter 4 sprigs…

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Brandy Roast Grouse

| Campaigns, Game to Eat

Anthony has the beautiful Barningham moor in Upper Teesdale and, as well as being the founding Chairman of the Moorland Association, he has sat on the RSPB Council and English Nature Committee. He also won the Joseph Nickerson Award for Moorland Management and Conservation for restoring many acres of his estate, creating new wetland areas…

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