Season 2

Slow Roast Shoulder of Roe Deer

Slow Roast Shoulder of Roe Deer

With Rustic Potatoes Serves 4 Ingredients 1 shoulder of roe, on the boneA baking tray full of Maris Peer potatoesA bulb of garlicHalf a dozen sprigs of rosemaryHalf a dozen sprigs of thymeOlive oilBlack pepperRock saltGrilled spices (ground paprika, white pepper,...

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Suet Crust Fallow Pie

For this lovely pie you will need 1 diced shoulder of Fallow or any other venison (the Fallow is a tad smaller than your average Whitetail) You should get about 10 pies but obviously the number will depend on the dimensions of your pie dishes. Alternatively make 1...

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Wild Fallow Deer Wellington

Wild Fallow Deer Wellington

Ingredients: Wellington  500g puff pastry (pre-rolled puff pastry will work fine)500g chestnut mushrooms – washed and dried2 glove of garlic10g picked thyme leaves80ml madeira1 shallot (finely diced)150ml double creamfallow deer short saddle loinsliced Parma ham...

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Fallow Shoulder Pie

Fallow Shoulder Pie

With dirty mash and creamed spiniach This fallow pie is a truly British delight – rich, dark and super tasty. Imagine a big steaming bowl of slippery, tender chunks of wild Cotswold fallow deer shoulder, cooked ever so slowly until the meat almost comes apart....

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Pickled Eggs

Pickled Eggs

Ingredients 12 very large eggs350ml (12 fl oz) distilled cider vinegar350ml (12 fl oz) water1 tablespoon pickling spice1 clove garlic, crushed1 bay leafbig Jars Method Step1 Place eggs in a saucepan and cover with cold water. Bring water to the boil and immediately...

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Sika Ishiaki

Sika Ishiaki

Ingredients Venison tenderloinssaltolive oil for the dressing;1 dsp soy sauce1 dsp ginger1 dsp lemon juice1 dsp mirin3 dsp cilantro stalks chopped Method Step 1 rub the tenderloins with oil and sprinkle with saltcook them on the stone base of a wood fired oven – this...

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Rabbit Pasties

Rabbit Pasties

The pasty is an old fashioned double sided pie that is perfect to take on a hunting trip. If you don’t have rabbits try pheasant or venison. Ingredients 1 Rabbit1 jar of goose fat .lemon zesta sprig of rosemaryGarlic clove1 onion sliceda handful of diced potatobutter1...

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Hunters Pie

Hunters Pie

Ingredients 2lb of Muntjac or any venison ground for mince2 medium onions3tbs of olive oilsalt and pepper to taste2tbs tomato pure1 leek2 veal or beef stock cubes1 bottle of red wine Method Step 1 Brown the ground meat in a hot oiled pan – the pan needs to be the same...

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Roe Deer Tandoori

Roe Deer Tandoori

This Indian inspired dish will cook very well with any deer tenderloin. It needs to be roasted very hot then rested well. Give the spices time to penetrate the meat before cooking. I like to use a wood fired oven but a hot Traeger grill will work really well....

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Roe Deer Carpaccio

Roe Deer Carpaccio

Ingredients: Venison tenderloinssea salt and black pepperfor the dressing;1 shallot finely chopped1 clove of garlicthe zest of a lemon , anda handful of  salted capers a handful of chopped sweet red peppers (from a jar)a handful of finely chopped parsley MethodStep 1...

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Mediterranean Woodcock

Mediterranean Woodcock

Ingredients 1 Woodcock4 anchovyOlive Oil1 Diced Onion3 garlic clovestwo diced red pepperscouple of handfuls of diced celerybouquet of thyme and rosemarya tin of tomato passataa splash of white winea dash of chilli sauce for the salt paste; Flour (enough to make a ring...

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Ragu of wild Deer

Ragu of wild Deer

Marinade 2 shoulders of Muntjac in 1 tbs sea salt, 1 lemon juice a handful of rosemary and olive oil CharGrill them to a crust on the BBQ 1 lemon sliced and diceda handful of bashed garlic cloves1 large onion finely diced2 sticks of celery, finely diced2 tins of...

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Rolled Fallow Flank

Rolled Venison flank with garden herbs The flanks are an amzing muscle – really tough until slow cooked but packed with flavour. I urge you to try this, its so much better han grinding this great piece of meat. Start with a good handful of sage and rosemary – blitzed...

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Fallow Schnitzel

Wild venison Schnitzel with aioli. This is such a simple lovely thing to do with some leg steaks off a deer, and make a little go a long way… Ingredients ½ inch thick leg steaks – beaten flat  to twice the size, creating an escallop1 lemons zestA handful of chives, ...

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Goose Liver Hash

This lovely little recipe is delicious and uses the offal from a wild goose. Ingredients Goose heart and liver - diceda handful of diced onion –a handful of potatoa handful of mushrooma hand full of roasted chestnuta handful of smoked diced bacona knob of buttera...

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Hind Sausages

Hind Sausages

Ingredients 5lb shoulder meat from red deer5lb of pork shoulder  - nice and fattyMince the meat twice on a medium settingAdd 2lb of lardo diced ( cured Italian back fat of pork. I dice it then freeze the dice on trays – stops it mushing during the cooking process.and...

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Pigeon Wrap

Ingredients For the pancake: 1 egg, ½ lb flour – enough milk to make a thick battersalt and pepperadd the cooked cornfry each pancake til golden For the plum sauce; ¼ cup of wateradd a thumb of grated ginger½ cup of dark soy1 hot chilli (to your taste)1lb of chopped...

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Pigeon Salad

Pigeon Salad

Woodpigeon, bacon and black pudding salad – this is a perennial favourite at the restaurants, and is a stunning combo of flavours and textures. Ingredients 2 pigeon breasts2 tbsp smoked streaky baconA handful of crumbled black pudding.A mix of chicory, watercress and...

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Wood Pigeon en croute

Wood Pigeon en croute

This is a lovely dish and very simple to do. You can substitute pheasant or wild duck if you want. Ingredients 4 Pigeon breasts1 sliced leekA big handful of wild garlic or spinach1 glass of white wine1 glass of heavy creamPlenty of rolled puff pastrySalt and pepperA...

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Devilled Deer Heart

Devilled Deer Heart

Ingredients Deer Heart – sliced across in 1/4 inch slicesa knob of butter1 shallot – chopped very fine1 clove of garlic – grated1 desert spoon of English mustard and 1 of wholegrain2 tbs of smoked paprika1 tbs of cayenne peppera thumb of grated fresh gingerthe zest...

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