I am always excited about welcoming grouse into the kitchen. Its small, plump, perfect little body, the rich, dark, dense meat and its utterly unique wild herbaceous aroma sets my…
Game
Dublin Coddle with game sausages
Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…
The game-changing chefs
British Game Week kicks off on 7 November but there is an increasing band of chefs that needs no convincing about the merits of game. From Skye to Soho, it…
3 venison dishes to try this Great British Game Week
Great British Game Week 2022 kicks off on 7 November and Philippa Davis has created three delicious venison dishes to enjoy. With its distinctive flavour, numerous health benefits and ethical…
Creamy pheasant pie with sherry, mushrooms and tarragon
As the nights draw in, it is time for suppers of comfort food. This creamy, boozy offering will fill the house with a comforting, rich aroma, says Philippa Davis. Try…
Heather honey partridge skewers with blue cheese dip
If elevenses is going to be the food stop of the day, do it in style. Philippa Davis’ heather honey partridge skewers with blue cheese dip can be grilled in…
How to barbecue game
We should all eat what we shoot, so knowing how to barbecue game is an essential skill. Here is my useful guide which will show you how to prepare game…
Duck ragu pie with rosemary, rioja and cointreau
This pie recipe makes the most of the duck’s flavour by cooking it whole first before shredding to create the filling. I tend to use an enamel dish as I…
Pan-fried pigeon breast with lentils, asparagus and herbs
This pan-fried pigeon recipe with a generous helping of herbs is quick to assemble and can make the perfect starter – or, if you increase the portion size, a delicious…
Steamed pheasant breast en papillote
Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring…