May 29, 2016

About this recipe: Tasty venison is extremely low in saturated fat, with a slightly gamey flavour, and combined with mushrooms, a small amount of meat goes a long way. Cooked in a creamy sauce made with half-fat crème fraîche, then tossed with tagliatelle, this makes a...

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...

October 31, 2015



  • 10g dried porcini mushrooms

  • 500g venison and wild boar, cut into 4cm chunks

  • 1 tbsp flour, seasoned with black pepper

  • 1 - 2 tbsp olive oil

  • 2 onions, roughly chopped

  • 3 garlic cloves, crushed

  • 4 wild boar sausages (optional)

  • ...

October 23, 2015

Pheasant Meatballs

With Green Olives Sun-dried Tomatoes, Herbs and Pappardelle Pasta



450g Minced pheasant

120gMinced pork belly

90g green olives stuffed with anchovy

120g sun-dried tomatoes

200g fresh Pappardelle pasta

700ml tomato passata

50ml game or chcken stock


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Guinea fowl pudding

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