Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
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 pan...
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 Sutto...
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.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.