How to cook Haggis
Half fill a baking tin with boiling water.
Place the 500g haggis in the water and put the tin in a warm oven (90 C or 200 F, ). Cover with tin foil.
Leave in the oven for 1 1/2 hours, turning the ...[more]
Lamb Chops with Pumpkin Puree and Cranberry Sauce
Lamb Chops with Pumpkin Puree and Cranberry Sauce
SERVES 4 – 6
- 2 rack of lamb ,each approx 400g
- 2 springs rosemary
- Freshly ground pepper
- 2 tbsp oil
- 2 cloves young garlic, crushed a...[more]
RENAISSANCE WILD DUCK WITH RAISINS
SERVES 6
- 3 wild mallard ducks, trussed with giblets
- 4 red onions, quartered
- 200g/8oz pitted prunes
- 100g/4oz dried cherries or raisins
- 250g/9oz cooked lean ham, finely chopped
- 375ml...[more]
ROAST GROUSE WITH THYME,RASPBERRY ,GRAVY AND STOVIES
- 6 small sprigs of fresh thyme
- 4tbsp Scotch Whisky
- 350g/12 oz raspberries
- 4 grouse, cleaned and oven ready
- 25g/1oz butter, softened
- 8 thin slices of streaky bacon
For the stovies
...[more]
Venison and mushroom pie with port and pickled walnuts
Serves 6
- 500g/1lb 2oz boneless venison from the haunch, trimmed and cut into 4 cm/1 ½ in pieces
- 500g/1lb 2oz chuck steak, trimmed and cut into 4cm/1 ½ in pieces
- 200ml /7fl oz tawny port
- ...[more]
VENISON KEBABS – with yoghurt & cucumber marinade
- 450g(1lb) venison ,cut into 1 inch cubes
For The Marinade
- 2.5cm (1inch)piece of fresh ginger
- 2 cloves of garlic
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp chilli flakes
- ¼ ...[more]
Wild rabbit slow cooked with rosemary,olive oil & garlic
Wild rabbit slow cooked with rosemary, olive oil &garlic
- 4 wild rabbits, jointed into legs, shoulders and half saddles
- 100g/4oz plain flour, seasoned
- 500ml/18fl oz extra virgin olive oil
-...[more]
Wild Venison, field mushroom & ale pudding
Wild Venison, field mushroom & ale pudding
Serves 4 – 6
For the pastry
- 450g/1lb self-raising flour
- 225g/8oz shredded beef suet
For the filling
- 1 tbsp each butter and vegetable o...[more]
taste so good.
Honey & black pepper partridge with roasted squash
Honey & black pepper partridge with roasted squash Serves 4 - 4 oven –ready partridges - Olive oil - 250ml/9fl oz dry cider - 2 tbsp clear honey - 200ml/7fl oz chicken stock - 1 butternut ...[more]
Braised partridge with cabbage
Serves 4 - 1 Savoy cabbage (about 1kg)cored and cut into wedges - 4 partridges, cleaned and trussed - 2 tbsp vegetable oil - 6 thick slices streaky bacon - 1 tbsp juniper berries, crushed - 3 ...[more]
Cassoulet of bacon & Iron Age pork sausage with confit pheasant
Cassoulet of bacon & Iron Age pork sausage with confit pheasant Serves 8 - 2 celery sticks, finely chopped - 2 onions, finely chopped - 8 garlic cloves, unpeeled - 8 Iron Age pork Sausages -...[more]
Devilled Kidneys
Serves 4 - 4 Sheep’s or Lamb’s kidneys - 2 tbsp dripping(fat from roasted meat)or oil - 1 tbsp chopped onion - ¼ tsp salt - ¼ tsp Cayenne pepper - 1 tbsp chutney - 2 tsp lemon juice - ¼ tsp ...[more]
Devilled Lamb Cutlets
Devilled Lamb Cutlets Serves 2 - 4 lean lamb cutlets or chops - 2 tsps English mustard - 2 tsps Worcestershire sauce - Pinch cayenne pepper - 1 tsp lemon juice - 2 tbsps tomato ketchup ...[more]
Ghillie’s Weekend Pie
Ghillie’s Weekend Pie Serves 4 You will need: - 500g(1lb)minced venison - 2 tbsps sunflower oil - 2 streaky bacon rashers, chopped - 1 onion& 1 carrot, finely chopped - 1 garlic clove, c...[more]
Grilled Lamb with wintry rice salad
Grilled lamb with wintry rice salad Serves 4 - 2 red onions - 1 tsp cinnamon - 1tbsp olive oil - 400g/14oz lean lamb steak - 140g/5oz wild and basmati rice - Handful mint, chopped - Hand...[more]
How to cook Haggis
Half fill a baking tin with boiling water. Place the 500g haggis in the water and put the tin in a warm oven (90 C or 200 F, ). Cover with tin foil. Leave in the oven for 1 1/2 hours, turning the ...[more]
Lamb Chops with Pumpkin Puree and Cranberry Sauce
Lamb Chops with Pumpkin Puree and Cranberry Sauce SERVES 4 – 6 - 2 rack of lamb ,each approx 400g - 2 springs rosemary - Freshly ground pepper - 2 tbsp oil - 2 cloves young garlic, crushed a...[more]
Lamb with Christmas Spices
Lamb with Christmas Spices Serves 6 - Large onions , finely chopped - 4 garlic cloves, sliced - 5 cm fresh root ginger, shredded - 2 tbsp olive oil - 1.5kg/3lb 5oz lean lamb neck fillets, cu...[more]
Partridge Breast with Chorizo
Partridge Breast with Chorizo serves 4 - 4 partridges - 1 tbsp olive oil - 125g(4oz) chorizo sausage, cubed - 150ml( ¼ pint)chicken or game stock - 2 tbsps dry sherry - 2 tsps rowan, hawth...[more]
Partridge Hot Pot
Partridge Hot Pot Serves 4 - 2 tbsps rapeseed oil - 4 oven ready partridges - 1kg medium size potatoes, peeled and thinly sliced - 2 leeks, sliced - 2 tbsps plain flour - 300ml chicken or ...[more]
Peppered steak tortilla salad
Serves 2 - 1 soft tortilla wrap - 2 small, thin-cut sirloin steaks, trimmed of any fat(about 85g/3oz each) - 1 ripe avocado - 2 tbsp mustard mayonnaise - ½ 110g bag watercress, rocket& spinach ...[more]
Potted Rabbit
Potted Rabbit Serves 6-8 - 500g(1lb) meaty wild rabbit joints - 350g(120oz) fatty pork belly, cubed - 125g94oz)chopped streaky bacon or pancetta cubes - 2 tsps dried thyme - freshly grated ...[more]
Potted Rabbit
Serves 6-8 - 500g(1lb) meaty wild rabbit joints - 350g(120oz) fatty pork belly, cubed - 125g94oz)chopped streaky bacon or pancetta cubes - 2 tsps dried thyme - freshly grated nutmeg - a good p...[more]
RENAISSANCE WILD DUCK WITH RAISINS
SERVES 6 - 3 wild mallard ducks, trussed with giblets - 4 red onions, quartered - 200g/8oz pitted prunes - 100g/4oz dried cherries or raisins - 250g/9oz cooked lean ham, finely chopped - 375ml...[more]
ROAST GROUSE WITH THYME,RASPBERRY ,GRAVY AND STOVIES
- 6 small sprigs of fresh thyme - 4tbsp Scotch Whisky - 350g/12 oz raspberries - 4 grouse, cleaned and oven ready - 25g/1oz butter, softened - 8 thin slices of streaky bacon For the stovies ...[more]
ROAST RABBIT WITH MUSTARD AND CARAMELIZED TOMATOES
SERVES 4 - 5 tbsp olive oil - 8 tbsp Dijon mustard - 2 rabbits(each 1kg/2lb 4oz),cut into pieces - 1 tbsp chopped fresh rhyme - 1 tbsp chopped fresh rosemary - 4 tbsp fresh basil - bouquet ga...[more]
SAUTE OF PHEASANT VALLEE D’AUGE
SERVES 4 - 2 pheasants, cleaned and jointed - 25g/1oz butter - 1 tbsp vegetable oil - 500g/1lb 2oz baby onions, peeled - 1 Bramley apple, peeled, cored and thinly sliced - 4 tbsp Calvados - 3...[more]
Venison and mushroom pie with port and pickled walnuts
Serves 6 - 500g/1lb 2oz boneless venison from the haunch, trimmed and cut into 4 cm/1 ½ in pieces - 500g/1lb 2oz chuck steak, trimmed and cut into 4cm/1 ½ in pieces - 200ml /7fl oz tawny port - ...[more]
VENISON KEBABS – with yoghurt & cucumber marinade
- 450g(1lb) venison ,cut into 1 inch cubes For The Marinade - 2.5cm (1inch)piece of fresh ginger - 2 cloves of garlic - ½ tsp ground turmeric - ½ tsp ground cumin - ¼ tsp chilli flakes - ¼ ...[more]
Venison Steaks with Fruity barbecue Sauce
Venison Steaks with Fruity barbecue Sauce Serves 4 - 4 venison haunch steaks(about 150g-5oz-and 2cm thick) Olive oil Fruity Barbeque Sauce: - 2 tbsps olive oil - 400g can chopped tomat...[more]
Venison Steaks with Fruity barbecue Sauce
Serves 4 - 4 venison haunch steaks(about 150g-5oz-and 2cm thick) - Olive oil Fruity Barbeque Sauce: - 2 tbsps olive oil - 400g can chopped tomatoes - 25g(10 oz) chopped dried mango - 2ga...[more]
Wild rabbit slow cooked with rosemary,olive oil & garlic
Wild rabbit slow cooked with rosemary, olive oil &garlic - 4 wild rabbits, jointed into legs, shoulders and half saddles - 100g/4oz plain flour, seasoned - 500ml/18fl oz extra virgin olive oil -...[more]
Wild Venison, field mushroom & ale pudding
Wild Venison, field mushroom & ale pudding Serves 4 – 6 For the pastry - 450g/1lb self-raising flour - 225g/8oz shredded beef suet For the filling - 1 tbsp each butter and vegetable o...[more]