Recipes

Asian Spiced Partridge October 14 2016

Indian spices, butternut squash, sweet potato and partridge make this simple recipe a perfect autumn warmer. Serve with rice, Indian flatbread and spiced Aubergine for a true feast.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 15 Minutes
  • Serves: 4 People

Ingredients

  • 12 boneles partridge breast fillets
  • 1 onion, peeled and finely chopped
  • 50g diced sweet potato
  • 50g diced butternut squash
  • 50g diced tomatoes
  • 3 tsp garam masala
  • 1 tsp cumin
  • 1 tbsp ground coriander
  • 1/2tsp turmeric
  • salt and pepper
  • large handful of fresh coriander, chopped

Instructions

  1. Season the partridge fillets and fry in a hot pan for 2-3 minutes with the spices. Remove from the pan.
  2. Saute the onion, potato and squash then add the tomatoes and place back in the partridge fillets and simmer for 10 minutes. Add some vegetable stock if the mixture is looking a little dry.
  3. Add the fresh coriander before serving in a bowl with rice. 

Thank you to Game-to-eat for sharing this recipe with us.


24 hour roast pork shoulder September 29 2016

24 hours may seem a long time, but once the pork is in the oven, there’s nothing to do but let it gently cook, producing meltingly tender pork that will just fall apart into shreds.

Spatchcock BBQ Squirrel September 28 2016

Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.


Slow-cooked Squirrel and Chorizo Stew September 28 2016

This is a take on a traditional Catalan dish of rabbit, beans and chorizo. With strong flavours and smokey paprika baked long and slow in the oven, the meat will be juicy and tender.


Roast wild duck & root vegetables September 23 2016

This makes a rather special dinner party dish. Wild duck has a stronger flavour and is less fatty than farmed duck so is a real treat. It’s not difficult or time-consuming to make but your guests will love it.


Roast Partridge (or Quail) in Chazwinkles Rhubarb September 19 2016

Roast partridge
Simple to prepare this one pot, Roast Partridge dish is cooked on a bed of carrot, parsnip, onions & Chazwinkle's Rhubarb, available in our pantry.

Preparation

  • Prep Time: 5 minutes
  • Cook time: 20 minutes
  • Serves: 2 people

Ingredients

Instructions

  1. Preheat the oven to 200 °C (fan).
  2. Taking a casserole dish, halve the parsnips and carrots lengthways and add to the dish. Add the bay leaf, segment the onion into quarters and break up into the dish. Add half a jar of Chazwinkle’s Rhubarb and the water.
  3. Place the partridge into the dish and snuggle into the veg. Season and drizzle in oil.
  4. Put the lid on and place in the oven for 20 mins.
  5. Halfway, check the juice, add a splash more water if drying out. Spoon some juice over the birds.
  6. Serve up 2 plates with a handful of spinach. Remove the birds from the oven and place on the spinach. Spoon over the juice and veggies.

Thank you to Chazwinkles for sharing this recipe with us.


Cider Chicken Casserole with Fresh Plums September 16 2016

Cider Chicken Casserole with Fresh Plums This is a perfect family midweek supper, quick to prepare and left to do it’s thing in the oven it makes the most of our favourite free range Sutton Hoo Chicken.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 1 hour
  • Serves: 4 people

Ingredients

  • 8 Sutton Hoo chicken thighs (skin on) or 12 Sutton Hoo chicken drumsticks
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 100g butter
  • 2 garlic cloves, finely diced
  • 75g button mushrooms - washed
  • 50ml Cider (We love Aspall Organic Cyder)
  • 100ml double cream
  • 200ml chicken stock or water
  • 2/4 plums - de stoned and cut into wedges
  • Salt and pepper

Thank you to Sutton Hoo Chicken for sharing this recipe with us.

Instructions

  1. Pre heat oven to 200°C.
  2. Rub the chicken with a little olive oil, season with salt and pepper and then dip both sides of the chicken in the flour and shake off the excess flour from the thighs.
  3. Gently heat the oil and half the butter in a large casserole dish on a low to medium heat then add the thighs and fry on both sides in the casserole dish until golden. Remove the chicken from the pan and set aside.
  4. Put the remaining butter in the pan and put in the mushrooms. Fry for 2-3 minutes whilst scraping the bottom of the pan with a wooden spoon. Then add in the garlic and rosemary and gently fry these for another 2 minutes, then pour in the Cider. Bring to a slight simmer then put the chicken back in the casserole pan.
  5. Pour in the stock/water and gently warm and then place in the oven. Cook for 30mins.
  6. Carefully remove from the oven and put in the plums and cream. Stir thoroughly and then return to the oven and cook for a further 10mins.
  7. Finally, remove from the oven, stir again and check the seasoning. Adjust to taste and then you are ready to serve. This goes well with rice, bread or any type of potato.

Hare pie September 16 2016

Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.


Grilled Spatchcock Grouse August 03 2016

With an enticing Moorish twist this is a great way to enjoy grouse in the summer and can be cooked on the barbecue or under the grill.


Grouse with Herby Spelt risotto August 01 2016

If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse.


Peppered hare loin with goat’s cheese July 27 2016

This quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.

Roast Duck with honey & rosemary jus & roast potatoes July 04 2016

A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.

Warm Pheasant Salad with Wild Mushroom Dressing July 04 2016

An earthy salad that’s really simple and quick to put together for a weekday supper.

Mediterranean Warm Partridge Salad July 04 2016

This light herby summer salad combines the sweetness of roast partridge with different types of beans.

Pan Fried Pheasant With Salsa Verde July 03 2016

Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.

Rabbit and mustard sauce with buttered leeks April 18 2016

This is a variation on the classic french Lapin a la moutarde. Rabbit loin is wrapped in bacon and poached and served with buttery leeks.

Cheese filled rabbit and bacon burgers April 18 2016

These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.

Rhubarb Pigeon breasts March 15 2016

Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.


Wood pigeon salad with wild mushrooms & Madeira vinaigrette March 01 2016

Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick and simple autumnal supper or first course.

Wild Boar with an Asian twist February 05 2016

Wild boar slowly cooked in a rich sauce makes it wonderfully tender.  This recipe can also be cooked in a slow cooker

Szechuan Venison steak, garlic sesame pak choi & rice noodles February 05 2016

Marinade venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.

Red pheasant curry January 13 2016

Use pheasant instead of your usual chicken in this aromatic, spicy curry. Don’t be put off by the long list of ingredients here, the most difficult bit is getting them out of the cupboard!

Wild Boar Goulash October 29 2015

Goulash is a hearty stew of meat and vegetables, typically seasoned with paprika. The dish originates from Hungary and is ideally suited to our diced wild boar.

Gamekeepers Pie October 05 2015

This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.