Classic Pigeon Breast in Red Wine Sauce. Looking for a quick, luxurious and delicious meal for two that won’t break the bank? Pigeon is one of the most economical game birds you can buy in the UK. I like to keep a pack of pigeon breasts in the freezer for those occasions when someone turns […]
Venison Loin Medallions with Red Wine and Berry Sauce
Perfect Date Night Dinner – Venison Medallions with Red Wine. It’s nearly Valentine’s Day and, although I’m not planning a romantic Dinner à Deux this year, I’m happy to share some of my favourite recipes for date night. If you are planning a cosy night in with someone special, on Valentine’s Day or any other […]
Pot Roast Partridge – a festive dish you can eat all winter.
Pot Roast Partridge with Sage and Festive Winter Wines. Here’s another festive dish that would work for a Christmas meal for two. A whole partridge is the perfect size for one person and, if you are not planning on cooking a turkey dinner, it makes a good, light tasting game dish that looks festive. After […]
Pheasant Breast with White Wine and Mushroom Sauce
Easy Pheasant Recipes – Pheasant Breast in White Wine: My earliest memory of eating pheasant comes from a childhood in Norfolk. My father was the village GP and, growing up in the 1960s and 70s in the countryside was a far cry from today’s high street offerings. It was an era when much to my […]
Wild and Game – Pigeon Breast en-croûte recipe:
Pigeon Breast en-Croûte and Game Pâté. *Stop Press – it’s always lovely when one of the companies you’ve been working with makes a really special offer. While not everyone may want to make my pigeon breast en-croute recipe, Wild and Game, the company who supplied me in the first place, has released a special self-isolation pack […]
Venison Sausage Pasta
Venison Sausage Pasta Recipe – a spicy solution to the solo sausage dilemma. Sausages tend to come in packs of 4 or 6. If you are me and cook mostly for yourself or one other person, that can mean three or four days of sausages and chips. Or far too much toad in the hole. […]
Partridge in Red Wine and Medlar Sauce
Seasonal Cooking – Partridge in Red Wine and Medlar: It’s the game season – one of my favourite times of the year for food. I tend to overindulge in Game with the justification that it is healthy (naturally organic and lower in fat than farm cultivated meat and poultry) but with a genuine love for […]
Roast Partridge with Pear and Thyme
Roast Partridge with Pear and Thyme. We’ve spent the last 5 months visiting various blogs throughout the UK who have been championing their own local produce and cuisine. Literally from Lands-End with Choclette from Tin and Thyme to John o Groats, with Janice at Farmers Girl Kitchen. During that time, you’ve all risen to the […]
Pigeon Breasts with Red Wine & Medlar
Pan Fried Pigeon Breast. Last Autumn I acquired some medlars. I had no idea what to do with them, just a fascination with these fruits that you needed to rot before they were ready to use…I think my original plan was to make medlar cheese, but when they had bletted (rotted) there were not really […]