A simple and delicious way to cook squirrel - the meat is surprisingly tender and responds so well to the high heat of the oven. The pumpkin, sage and nuts are perfect with the squirrel but also works with rabbit, pheasant or even chicken.
Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
In this recipe, mallard is perfectly paired with a creamy and aromatic peppercorn and wild thyme sauce. Simple but spectacular, this dish is sure to impress.
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.
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.
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.
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.
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.
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.
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.
- Prep Time: 5 minutes
- Cook time: 20 minutes
- Serves: 2 people
- Preheat the oven to 200 °C (fan).
- 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.
- Place the partridge into the dish and snuggle into the veg. Season and drizzle in oil.
- Put the lid on and place in the oven for 20 mins.
- Halfway, check the juice, add a splash more water if drying out. Spoon some juice over the birds.
- 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.
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.
- Prep Time: 15 minutes
- Cook time: 1 hour
- Serves: 4 people
- 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.
- Pre heat oven to 200°C.
- 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.
- 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.
- 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.
- Pour in the stock/water and gently warm and then place in the oven. Cook for 30mins.
- 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.
- 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.
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.
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.
If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse.
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.
A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.
An earthy salad that’s really simple and quick to put together for a weekday supper.
This light herby summer salad combines the sweetness of roast partridge with different types of beans.
Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.
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.
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.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.
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 slowly cooked in a rich sauce makes it wonderfully tender. This recipe can also be cooked in a slow cooker