The ginger, garlic and chilli in Philippa Davis’ gamebird broth with noodles can work wonders for those staving off winter colds. Try this simple recipe to clear your freezer as…
Game
Spicy game tagine served with couscous and pomegranate
If you have an over-stuffed freezer then make use of your game with Philippa Davis’ spicy game tagine served with couscous and pomegranate. The bright colours and spices are ideal…
Moroccan spiced mallard burgers
For a lunch worthy of the day’s opulence while high-bird shooting many guns do not want their quarry for the main event, but elevenses can provide the perfect canvas, says…
Pheasant and tarragon sausage rolls
Sausage rolls are a guaranteed elevenses favourite, especially when the offering is still warm. And so much the better when the sausage meat is enriched with game, says Tom Godber-Ford…
Partridge goujons with quince aioli
Tom Godber-Ford Moore’s partridge goujons with quince aioli are the biggest game street food crowd pleaser. Ideal for encouraging smalls or the uninitiated to try game for the first time.…
Pheasant scotch quails eggs
For a fail-safe crowd pleaser, you can’t go far wrong with scotch eggs. Tom Godber-Ford Moore’s pheasant scotch quails eggs are as delicious as the classics, just with an added…
Game soup. Simple elevenses for a chilly day
Elevenses is vital to keeping guns’ spirits high in the field, particularly when the weather turns inclement. Tom Godber-Ford Moore has catered almost 3,000 shoot days and knows a thing…
Hare, rabbit and cognac rillettes
Slowing cooking wild, lean meat such as hare and rabbit will get the best, tender results. Philippa Davis’ hare, rabbit and cognac rillettes make the ideal supper party starter, best…
Venison bourguignon pie
January is the time for slow cooking. Ideal for warming the house on chilly evenings and reviving tough meat that has lasted this far into the season. Philippa Davis’ venison…
Pheasant polpette in an agrodolce sauce
Game works marvellously with Mediterranean influences, as Tom Godber-Ford Moore proves with his pheasant polpette in an agrodolce sauce. Essentially a posh word for meatballs, this polpette will be a…