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,…

Grouse stroganoff

Philippa Davis’ grouse stroganoff gets leftover game out of the freezer and onto the table. If you don’t have any grouse left, partridge or pheasant work just as well. Remember,…

Partridge hot pot

Philippa Davis’ partridge hot pot is wonderfully warming, and a great way to clear an overstuffed freezer.  Save for when you are making supper in rush – as it is…

Pheasant Keralan curry

Philippa Davis’ pheasant Keralan curry makes for a wonderfully warming supper. Delve into the freezer for this one, as it uses all of the meat and save the carcass for…