Recipes

Sweet and sour rabbit, by Rachel GreenPreheat the oven to 180°C/160°C fan/360°F/gas mark 4Heat a good slug of rapeseed oil in a flameproof casserole dish, add the rabbit legs and...

Add the whiskey, cooled earl grey, ginger beer, and simple syrup into a cocktail shaker with ice.Muddle 4 large blackberries and then pass through a sieve to remove all seeds....

Persian Venison Meatballs with Apricots, Saffron Yoghurt and Pomegranate, by Rachel GreenPreheat the oven to 180°C/160°C fan/375°F/gas mark 4.In a large bowl, using your hands, mix together the venison, onion,...

Pan Fried Wood Pigeon with Beetroot, Quinoa & Wild Mushrooms, by Rob GreenPreheat the oven to 100°C/80°C/gas mark ¼ and put 3 plates into the oven to warm.Put the beets,...

Peking Mallard Breasts with Hoi Sin, Spring Onions & Cucumber, by Rob GreenFor the marinade, score the skin on the duck breasts in a crisscross pattern. Mix all the ingredients...

Bang Bang Pheasant Salad, by Rob GreenBring a small pan of water to the boil and add the soy sauce. Put the pheasant breasts into the liquid and turn down...

Three Bird Wellington by José SoutoPreheat the oven to 180°C/160°C fan/375°F/gas mark 4.Lay the bacon slices vertically on a large piece of clingfilm, so that they overlap slightly. Starting from...

Simple Gourmet Game Sausage Rolls, by Rob GreenPreheat the oven to 180°C/160°C fan/350°F/Gas 4.Put the sausage meat into a bowl with the chopped game, mace, thyme, juniper and pepper. Mix...

Add all ingredients into a cocktail shaker, add ice, shake well & double strain into a chilled martini glass. Garnish with a twist of rhubarb.Pair with game meat, especially venison.Created...

Half fill a tumbler with ice, add all ingredients to the glass & stir for 30 seconds. Top up the glass with more ice and garnish with burnt orange peel.Great...