Duck Breast, atomic red and glazed gizzards

Duck Breast, atomic red and glazed gizzards

Duck Breast, atomic red and glazed gizzards With Womersley Lime, Black Pepper & Lavender Vinegar Dressing https://www.womersleyfoods.com/lime-blackpepper-and-lavender-vinegar-2 By Ben Spalding of Roganic kindly donated by...
Bryn Williams – Braised Sweetcorn and Wood Pigeon

Bryn Williams – Braised Sweetcorn and Wood Pigeon

Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him. Here is his Braised Sweetcorn and Wood pigeon. Bryn Williams is the owner Chef of Michelin Star Odettes in London,...
Pan Fried Breast of Mallard

Pan Fried Breast of Mallard

Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger. This Asian inspired dish was developed by Taste of Game Chef Jose Souto
Pheasant Meatballs

Pheasant Meatballs

Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.