A delicious yet easy to cook recipe for grouse. You can’t go wrong with this one!
This lovely recipe was given to us by Mark Gough with the photography by Richard Faulks. Spring and Summer is a great time for pigeon, there is plenty about so just ask your butcher or game dealer if they don’t have it on display. This recipe showcases British...
Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger. This Asian inspired dish was developed by Taste of Game Chef Jose Souto
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto. A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
Venison Steak and Mediterranean Vegetable Pithivier – A Pithivier is a layered Pie. The combination of the Mediterranean Vegetables and the Venison steak makes for a great pie, a recipe from Taste of Game Chef Jose Souto
Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.