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: I really don’t know why I don’t buy pigeon breast more often. Tiny, tasty morsels which are actually quite healthy – each breast has around 135 calories depending on weight. And, like most game they are low in fat and high in protein. They are super easy to cook – […]
Venison Sausage Pasta
Venison Sausage Penne Pasta – How 2 sausages can feed 2! 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. One solution is […]
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
Getting over Pigeon Breast Phobia: 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 […]