Warm Rabbit Mousse with Cream Sherry Sauce
Another of our quick and easy recipes by Taste of Game Chef Richard Hunt. This great starter dish will wow any dinner party or serve as a light lunch.
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.
Spring Pigeon and Asparagus
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 produce at it best and in season.
Venison and Mushroom Stroganoff
Venison and Mushroom Stroganoff a lovely creamy dish which is a delight of tastes. This healthy wild and natural meat really makes this dish
Partridge Breasts with roasted pear and spinach, & perry sauce
A classic combination of flavours making the most of early season partridge
Pot Roast Pheasant
This creamy pot roast is delicious take on pheasant
Roast Partridge with bread and cheese
The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
Venison Steaks
Three great toppings for venison steak
Blanquette d’hydropote a l’ancienne
Taste of Game club member Lawrence Gould sent us in this recipe a classic French dish. He has used Chinese Water Deer to give it a delicate taste. Traditionally veal would be used.
Great British Menu’s Emily Watkins
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.
Pave of Venison
People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.
Pheasant Ravioli
This is a revelation as it is a fabulous way to use up pheasant thighs and utterly delicious in its creamy whisky sauce. A real winter warmer. Making pasta is a lot easier than you might imagine, but you could use fresh lasagne sheets sold in the cold counter.