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…
Recipes
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…
Potato, apple and horseradish rosti for festive brunching
Serve this potato, apple and horseradish rosti when you have a full house and a lazy morning to spare this Christmas. Whether you save it as a Boxing Day treat…
Pistachio and cranberry biscotti with spiced hot chocolate dip
These pistachio and cranberry biscotti with spiced hot chocolate dip is a delicious festive treat for when temptation calls. So follow Philippa Davis’ recipe. Make a big batch and save…
Venison carpaccio, candied pecans and clementine salad
This venison carpaccio, candied pecans and clementine salad will make a fantastically festive starter. With its bright colours and fragrant spices, it is essentially Christmas on a plate. Follow Philippa…
Tom’s Pies’ venison pie recipe
Handmade in Devon, the venison pies from Tom’s Pies’ fly off the shelves in winter. And now you can recreate it at home. Try Tom’s Pies’ venison pie recipe. For…
Anna Burges-Lumsden’s rabbit, pheasant and bacon pie
Defrost those summer bunnies and put them with this season’s bag in Anna Burges-Lumsden’s rabbit, pheasant and bacon pie. The former deputy Food Editor at Delicious shares how to make…
Chorizo, pheasant and prawn paella
This chorizo, pheasant and prawn paella shows how pheasant can make a great substitute for chicken. Its light gamey overtones work wonderfully with a huge variety of spices. So put…