Recipe for pigeon and cranberry terrine with cointreau and hazelnuts Ingredients 80g dried cranberries 50ml Cointreau 4 tbsp olive oil 1 tbsp butter 300g shallots, peeled and finely sliced 8 pigeon breasts, skin off and cut into 1cm-thick strips 80g hazelnuts, roughly chopped 60g fresh white breadcrumbs 15g parsley, finely…
Six of the best ports chosen by Jonathan Ray Croft Pink Port (£12.75 per 50cl) The Whisky Exchange No, don’t laugh: pink port is light, fresh, vibrant and gloriously tasty served chilled. Taylor’s Chip Dry White Port (£14.50 per 75cl) Waitrose The original white port, sublime when served with tonic,…
Recipe for venison casserole with prunes, armagnac and crispy chestnuts Ingredients 4 tbsp olive oil 300g shallots, peeled and sliced in half 8 whole medium garlic cloves, peeled 4 sticks celery, chopped into bite-sized pieces 400g carrots, peeled and chopped into bite-sized pieces 1 tbsp thyme, finely chopped 1 tbsp…
Roast partridge with clementine, winter spice and sherry gravy This recipe serves 2 Ingredients 2 whole oven ready partridges 4 tbsp rapeseed oil 80g cooking chorizo, cut into 1cm cubes 4 large shallots, peeled and sliced into small wedges 2 sticks celery, washed, trimmed and cut into 1cm pieces 4…
Slow-cooking offers many advantages to the time-pressed cook and much of the game and venison we enjoy is perfect for a leisurely simmer in the oven over a few hours. A long, low temperature cooking time will result in meat that is tender and ‘fall-apart’ soft. Flavours can blend over…
If you haven’t had time to make and ice a fruitcake for Christmas then never despair. We’ve sought out a selection of the best festive fruitcakes to feast on over the Christmas season. At the time of writing they were all in stock and available for delivery or collection. Fruitcakes…
Tarragon pheasant, mushroom and leek cobbler with yoghurt and cheese scones Ingredients 4 tbsp olive oil 4 tbsp salted butter 8 skinless pheasant breasts, cut into bite-sized chunks 4 medium leeks, sliced into 2cm-thick circles 350g chestnut mushrooms, chopped into bite-sized pieces 2 tbsp plain flour 20g tarragon leaves, finely…
Slow-cooked venison in barbecue sauce with winter coleslaw Ingredients 4 tbsp olive oil 1.6kg bone-in venison haunch 2 large red onions, peeled and sliced 4 bay leaves 20g coriander, roughly chopped 2 tbsp dried oregano 2 tbsp smoked paprika 1 heaped tbsp dark-brown sugar 2 tbsp Dijon mustard 2 tbsp…
Venison-shank ragu with tomatoes and rosemary With fresh, sweet tomatoes, fragrant rosemary and a generous amount of red wine, this venison ragu makes a truly delightful feast. Serves 4. Ingredients 2 tbsp rapeseed oil 1.5kg venison shanks or 800g stewing venison 1 red onion, peeled and finely diced 1 large…
As the season proceeds partridge leg meat can become tough. Confit is the perfect solution as slow cooking in fat makes the meat tender and intensify in flavour. This useful recipe is one to know about when you need to cook partridge legs later on in the season. The meat…
