A rich, creamy soup using pheasant legs
Quick and easy recipe either for lunch or we have served it for breakfast by Rachel Green. It is an any time of day dish, it is equally as delicious made with pigeon breasts
A delicious yet easy to cook recipe for grouse. You can’t go wrong with this one!
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.
This creamy pot roast is delicious take on pheasant
Partridge is great game bird but people usually think of cooking pheasant before partridge. Let us change that as there will be plentiful partridge about this year.
Rabbit and mustard sauce, tastier than chicken and easy to cook
Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.
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 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.