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