Pavè of Wild Venison

Pavè of Wild Venison

Pavè of wild venison with dirty mash, bone marrow and peppercorn sauce: First make your mash – Bake 6 large Yukon Gold or similar potatoes in the oven until well baked. Spoon the contents of the spuds into a sieve one by one and push the potato through with a plastic...
Wild Venison Paté en Croute

Wild Venison Paté en Croute

Ok – this is a big one. But it is incredibly impressive, satisfying and cuts into at least 20 good slices, and will last 10 days in the fridge. It also uses junky cuts of venison so no need to use those prime backstraps and hams. It very easy to do, just follow the...
Wild Rabbit 3 ways

Wild Rabbit 3 ways

This is one of my absolute favourite ingredients! The Humble rabbit is truly a marvel – delicious white meat that can be prepared in several delicious ways. For this you will need to harvest 3 plump rabbits. Make sure to shoot them humanely in the head so as not to...
Poach and Roast Pheasant

Poach and Roast Pheasant

This dish is all about the bird – and a wonderful technique for keeping the famously dry bird super juicy!! Ingredients: 2 Hen pheasants, though cock birds work fine too.3 litres light chicken stock30 g or 1 oz saltChicken Schmaltz (chicken fat)Butter for...
Shoulder Shank Pie

Shoulder Shank Pie

This is a magnificent pie uses a much underused cut of venison – the fore shank or shoulder shank. You don’t have to use Oysters, but it is a very medieval tradition in the UK and one I wanted to try. It’s delicious and dated back to when oysters were cheaper than...