Add pheasant to your festive spread to use up any braces lurking in the freezer, while also introducing new people to game. Philippa Davis’ coronation pheasant with clementines and toasted…
Game
Slow cooked roe haunch: game for a festive spread
If you have a house full of guests this Christmas, use it as a chance to introduce the uninitiated to game. Philippa Davis’ slow cooked roe haunch makes a festive…
Game, ale and chestnut stew
Feed the festive crowd with game this Christmas. Philippa Davis’ game, ale and chestnut stew with cranberry and stilton dumplings can be kept warm while you nip out to the…
Pheasant meatballs in broth with orzo
As the freezer starts to fill, it is time to find new ways to make a feast from pheasant without serving yet another roast. Philippa Davis’ pheasant meatballs in broth…
Pheasant, curly kale and mature cheddar lasagne
Philippa Davis’ pheasant, curly kale and mature cheddar lasagne makes a warming family supper – ideal for smalls and those who have not tried game before – or serve for…
Pheasant leg confit with leek, stilton and hazelnut crumble
Roasting a pheasant whole is magnificent for younger birds, but as the season presses on it is best to joint them. Philippa Davis’ pheasant leg confit with leek, stilton and…
Sticky bourbon partridge legs with quick pickled cucumber
All shoot menus should feature game, and throughout the season your supper parties should too. Partridge, due to its flavour and size, lends itself to all sorts of uses. While…
Game and blue cheese bridie
Bridies are pasties’ Scottish counterpart, and make an excellent piece for the hill. Philippa Davis’ game and blue cheese bridie is exactly the hearty fare best packed into a pocket.…
Slow-cooked shoulder of venison with jerk seasoning
Venison is wonderful with spicy, bold flavours. Try Philippa Davis’ Jamaican-inspired slow-cooked shoulder of venison with jerk seasoning, rice and peas for a game supper that really packs a punch.…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…