A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.
Family favourite made even more special using quality wild venison mince.
A great sharing dish Pigeon Paella looks lovely and tastes wonderful. Pigeon is so healthy and full of iron to boost your immune system and give you so much energy.
Rich, tasty and warming – Venison ragu by Josephine O’Hare
A great rabbit casserole, dark, boozy and rich from Chef Mark Lloyd served with fennel flatbreads and wild rice
This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.
The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.
This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a starter and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead!
This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it.
Sage and juniper are often used in Italian cooking to flavor pheasant and other game.