This lovely pie comes from Steven Ellis who is the chef proprietor of Oxford Blue in Old Windsor. The property has undergone a magnificent transformation marrying the finest elements of tradition with modern practicalities and comfort. This provides the perfect...
6 starter portions Prep time 130 min (includes 2 hours marinating) Cook time 8 min 2 large Red Chillies Oil 500ml White wine Vinegar 2 desert spoons Honey 2 balls Glace Stem Ginger 3 mallard breasts ( as fresh as possible) Veg oil 1/2 a mango finely diced 1 1/2 limes...
Quick and easy this is a great main dish to add variety to your weekly menu. A touch of Thai.
This is so good! Burritos made with pheasant, avocado, salsa what more do you want. Recipe by Rachel Green.
Students across the UK were asked to create a recipe and make a unique dish using game meat. Students competed with more than 80 students from all over the country as part of the Schools Game Changer project. The challenge set by Taste of Game and the Food Teachers Centre was to create a quick and easy dish using game meat with a modern twist.
RAISING THE GAME IN THE FOREST OF BOWLAND CHARITY ‘TASTE OF GAME’ EVENING The Forest of Bowland Moorland Group (FoBMG) has been stepping up efforts to showcase the sustainability of wild game meat ahead of Great British Game Week, which takes place across the...
The positivity from the students and the teachers really showed the project’s value.
Which wine with which food?
Phil Vickery on Taste of game