Bryn Williams – Braised Sweetcorn and Wood Pigeon

Bryn Williams – Braised Sweetcorn and Wood Pigeon

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 Braised Sweetcorn and Wood pigeon. Bryn Williams is the owner Chef of Michelin Star Odettes in London,...
Grouse a leekie broth

Grouse a leekie broth

A delicious yet easy to cook recipe for grouse. You can’t go wrong with this one!
Spring Pigeon and Asparagus

Spring Pigeon and Asparagus

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...
Pheasant and apple bruschetta with horseradish mayonnaise

Pheasant and apple bruschetta with horseradish mayonnaise

This is one of our favourite show recipes. If you have seen the Taste of Game kitchen out and about at shows and food festivals, you might recognise this recipe, developed for us by our Chef Richard Hunt. Easy to make and great fun to eat.