Game Reviews

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 ...  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, ...  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 ...  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 ...  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 ...  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 ...  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 ...  Read the complete review

As a special treat Venison makes a delicious change from Lamb, Beef or Pork. It can work out really expensive and is also quite difficult to come by however I think it is well worth the extra effort to get hold of it. If serving it to children then take my advice and call it Venison and not Deer! I made the mistake of doing that and ...  Read the complete review

On of our annual Easter breaks to Scotland we were very privaliged to have a lovely dish of Pheasant in Mushroom Sauce. My wife is an avid cook and we got the recipe from the hotel owner. We then decided to experiment a bit with the sauce, which constitutes the main basis for this dish. Ala Pheasant with Mustard Sauce ...  Read the complete review

One cold winter I lived on a pig farm in a house with no glass in the downstairs windows and no food. Needless to say I was unemployed and stuck in the middle of the countryside... so, what to eat? Well, we had a very few supplies which we jealously kept, but the bulk of what we ate we obtained from the fields out the back of the farm, and the ...  Read the complete review

A little, tiddily, relatively short one from me tonight: Which gourmet food dates from 2700 B.C.? No, not truffles. No, not caviar either. Nope, not even lobster (which was, in fact, used as a fertiliser up to the 19th century). I am, of course, writing about foie gras (from the French, foie, meaning liver and gras, meaning fat). ...  Read the complete review