Game to Eat

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

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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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Grouse Spelt

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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

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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

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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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Pheasant with Roast Pepper Pappardelle

| Campaigns, Game to Eat

Difficulty: Hard Serves: 4 Preparation: 15 mins Cooking: 30 mins Serve straight away with crusty bread if liked.       INGREDIENTS 2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp olive oil 1½ tsp cumin seeds, crushed 5 tbsp medium…

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Pheasant and Cep Broth with Lentils

| Campaigns, Game to Eat

  Difficulty: Medium Serves 2 Preparation: 30 mins plus 2 hours soaking Cooking: 2.5 hours       INGREDIENTS 2 pheasant carcasses (saved from a roast) 1 handful dried porcini (ceps) 1.5 pints hot water 2 tbsp olive oil 1 medium brown onion, finely chopped and skin reserved 1 clove garlic, finely chopped 1½ tsp…

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Pheasant with Parsnip and Apple Mash

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 30 mins Serve with the sliced pheasant breasts on the mash with the wine sauce and root vegetable crisps to garnish.   INGREDIENTS Mash: 750g floury potatoes such as Maris Piper 225g parsnips 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks 25g…

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