Game to Eat

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 Pheasant with Ricotta & Parma Ham

| Campaigns, Game to Eat

Difficulty: Easy Serves: 4 Preparation:30 mins Cooking: 70 mins INGREDIENTS: 90g pack Parma ham 140g ricotta 1 tbsp thyme leaves, plus some sprigs 3 tbsp freshly grated parmesan 2 oven-ready pheasants , washed and dried 150ml extra-dry vermouth olive oil, for drizzling METHODS: Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and…

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Pheasant, Chestnut and Chanterelle Soup

| Campaigns, Game to Eat

Difficulty: Hard Serves: 7 Preparation: 20 mins Cooking: 75 mins Recipe by Mark Hix   Pheasant either be timed to perfection or slow cooked. Using pheasant in a soup like this, however, gets around the problem – and one bird goes a long way. You can prepare the soup base, roast the chestnuts and get…

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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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Warm Pheasant Salad with Wild Mushroom Dressing

| Campaigns, Game to Eat

Difficulty: Easy Serves: 4 Preparation: 20 mins Cooking: 10 mins   To serve, divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and the dressing.   INGREDIENTS 4 tbsp olive oil 4 pheasant breast fillets 2 whole unpeeled garlic cloves 200g wild mushrooms (morel,…

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