Herb-crusted Venison Escalope

Herb-crusted Venison Escalope

This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad This lovely recipe is one of our ambassador chefs – Rachel Green
Hare pie with sweet potato, carrots and cabbage

Hare pie with sweet potato, carrots and cabbage

The pie filling is prepared in advance and refrigerated, so that baking and serving the pie takes no more than 20 minutes – ideal for a home cook with limited time. In order to minimise wastage we’ve used the hare legs, assuming the saddle and loin are needed for...
Blanquette d’hydropote a l’ancienne

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.