A winter warming stew, tender meat and real comfort food.
A lovely alternative to traditional cottage pie using British wild venison
A classic combination of flavours making the most of early season partridge
Great for a picnic or a warm hearty lunch on a winters day.
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck.
This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.
Emily Watkins from The Kingham Plough, Oxfordshire http://www.thekinghamplough.co.uk shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.