A smart canape that would be perfect to start a party.
Goujons are one of the easiest recipes for pheasant breasts- loved by adults and children. This recipe makes enough snacks for 6.
Grouse Empanadas tasty little bites made with this lovely healthy meat which is wild and natural – delicious too
Great British Menu’s northwest contestant Chef George Farrugia has kindly cooked his stunning wild rabbit recipe with wild Gnocchi.
Simple ingredients to bring a new style to your game cookery
A twist on a classic Tikka that works wonderfully with tender rabbit
It might not be traditional but serving pheasant with a spicy difference really works
Best to marinade the meat overnight for the most tender results
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 recipe may look incongruous at first sight, however, trust us. It is absolutely amazing and you really do need the quantities stated. Don’t try and cut back on any of the ingredients as it won’t work. The wine and oil create an emulsion sauce which is delicious with sautéed new potatoes and griddled courgettes. Please be aware that rabbit is boney and it might be a good idea to warn your guests that there may be small bones on their plate.
Sage and juniper are often used in Italian cooking to flavor pheasant and other game.
Thinly sliced pigeon breast in pita bread with ice berg lettuce and mint yoghurt dressing.
We always love pheasant served up with bacon and it makes a great club sandwich