June 5, 2016

About this recipe: Lean venison makes a great terrine. Mixing it with pork and then marinating the

meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or...

May 22, 2016

About this recipe: A sweet potato mash flavoured with mustard and orange is the colourful top for

 

this pie. Underneath is a hearty and rich-tasting filling of lean venison simmered in red wine with baby onions and button mushrooms. Some simple green vegetables are all...

February 16, 2016

About this recipe: Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured p...

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