Wild Rabbit, Green Olives, Capers and Wild Gnocchi
Great British Menu’s northwest contestant Chef George Farrugia has kindly cooked his stunning wild rabbit recipe with wild Gnocchi.
Partridge and Wild Mushroom Terrine
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too. The controlled cooking and the addition of some good fatty streaky bacon keeps the terrine succulent and a mixture of mushrooms adds another flavour dimension.
Bryn Williams – Venison, Swede & Blackberries
Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him.
Here is his Venison, Swede and Blackberries
The Great British Bake Off – Raised Game Pie
Raised pies have been a favourite of the British table for centuries, at one time majestic, elaborate constructions decorated with pastry columns, crests and coats of arms. This is a slightly more restrained version, but it is still a great-looking centrepiece for an autumnal party. This recipe is the judges recipe from the Great British Bake Off.
Venison and Chocolate Casserole
One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.