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

DANISH-STYLE PHEASANT WITH YORKSHIRE BUBBLE & SQUEAK ~ serves 2 ~ ingredients ~ 2 pheasant breasts 1 tbsp double cream 2 tsp dry white wine 1 tsp mustard salt & freshly ground black pepper sprigs of dill & parsley to garnish ~ for the stuffing - 2 tbsp sunflower oil 100g / 4oz vacuum packed chestnuts roughly chopped half a 275g (10 oz) tin blackcurrants 1 tbsp redcurrant jelly for the stuffing - 350g (12 oz) diced potatoes 75g (3oz) Brussels Sprouts, halved 2 tbsp sunflower oil for the brandy sauce - 1 tbsp ...  Read the complete review

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

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

Yes, bring back Chas and Dave I say! Rabbit is, I've got to admit, one of my favourite meats (game products, or whatever it is) and, back in the good old days of open spaces and a mate who lived on a farm, it was something I had ready access to. It is one of those really versatile meats, you can do just about anything with it that you can with pork, beef, lamb or whatever and you'll get a great taste every time. If you can think of Bubba talking about shrimp to Forrest Gump you'll know what I'm on about: "Grill it, boil it, fry it (eat it waffly versatile), etc." The recipe I'm going to give you depends on a ...  Read the complete review