Game

I've absolutely no idea where I got this recipe from, but I've copied it out from somewhere and stuck it in my recipe binder! All I know is it works a treat for picnics and packed lunches. It's great served cold with mustard. 700g mixed game meat such as pheasant, partridge, hare and rabbit, boned 250g venison steak cut into cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 100g smoked streaky bacon, and chopped 100g chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 30g plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml pint chicken ...  Read the complete review

Everyone I know cooks. Everyone I know except, sadly, for me, cooks well. Good eh? Being surrounded by people who cook lovely food means both that I get to eat the lovely food, and that I get to be incredibly lazy and loll about doing not an awful lot while I'm waiting for the next mealtime. Super. And like the good little investigative reporter I am, I observe, just for you. This last week, in Devon, at the home of father-in-law George, chef supreme, we ate some jolly nice stuff. I watched, listened, took notes, ate, ate more, and ate more again. George thinks that people don't eat enough game these days. Judging by his yummy productions, I'm with him. ...  Read the complete review

Now coming from an Italian family has meant that most of the food that is consumed is meat! Vegetarians are very rarely known in Italy as meat is in such high demand! I very rarely eat red meat, purely because I just don't like the taste. However one meat I do enjoy is venison (you may disagree that it's a bad thing to eat) as it's alot less fatty than beef and also I know where I can get the best local meat which tastes so fresh and is full of a nice subtle flavour. Venison has played a bit part in my life and fortunately gives me the iron I need as I am anemic which is a bonus as I don't really want to rely on iron tablets! Venison is ...  Read the complete review

This is one of my favourite recipes for duck. You will need; (for 4 people) 4 good quality duck breasts (get from a butchers to be sure all feathers are removed) Redcurrent jelly glass of red wine 1 red onion, roughly chopped 1 Garlic clove, crushed or finely chopped Olive oil 4 Large potatoes, quartered Parsley, finely chopped (optional) Carrots Fine beans This is a surprisingly quick dish. Put your potatoes on the boil for about 25 minutes. Pre-heat an oven to 190 degrees. Prep the Carrots and beans. I like to cut my carrots julien. When the ...  Read the complete review

This combination of sauerkraut and meat is a classic Polish winter dish, originally supposedly cooked in a big cauldron on the fire in the forest. Not exactly a pinnacle of sophisticated cuisine but a flavourful, hearty, warming combination. There is no definite recipe, though some ingredients are essential; but you develop your own combinations and use what is available. 'Bigos' means essentially mish-mash and there is a lot of freedom as to what to use and how. Not recommended if you suffer from indigestion or liver trouble (as cabbage is notoriously difficult to process) but great as a hearty evening meal, eminently suitable also for a late-night early-morning pick ...  Read the complete review