Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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A quick delicious supper dish. Most of the preparation comes in making the damson puree.

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A very simple and quick meal to prepare adding a wonderfully exotic taste to pheasant.

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Mrs Beeton recommends cold pigeon pie. seasoned and stuffed with foie gras and truffles and padded out with plovers eggs and forcemeat! This is a much less 'extravagant' recipe and wonderful for a cold autumn or winter's day.

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I am including this recipe for a port and orange sauce for duck which i have had for years so the quanities are not that precise, but its quite the best sauce for duck you will find anywhere. Lady De La Rue

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Courtesy of Andrew Pern, The Star Inn, North Yorkshire. Serves 2

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Allow one bird per person.

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courtesy of Jeremy Hollingsworth, The Bull, Highgate - Serves 6

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