Pick & Mix - from a selection of our products in season recipes
Casserole Of Rabbit In Red Wine
Casserole of Rabbit in Red Wine
Serves 4
50g (2oz) Butter.
2 tblsp of Oil.
1 Spanish onion, peeled and diced.
75g (3oz) Streaky bacon, rinded and chopped.
1 clove of garlic, crushed.
1 Rab...[more]
Chicken & Rabbit Casserole
Chicken and Rabbit Casserole
The chicken in this dish tones down the gamey flavours of the rabbit making it a suitable introductory dish for someone who has never eaten game before. It is also a g...[more]
Game Salad with Blaeberries
Mark Hix was staying with us researching his forthcoming book - a regional food tour of Britain. Photos taken by Jason Lowe.
This recipe was created on the hill -
Game salad with Blaeberries
ser...[more]
Grilled Partridge
2 partridge
1 tbsp cumin seeds
Grated zest ½ lemon
75g/3oz butter, softened
Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat.
T...[more]
Italian Partridge Sandwich
3 partidges
50g butter
6 slices pancetta
6-8 thick slices ciabatta or country style bread
A little extra virgin olive oil
1 clove garlic, cut in half
1 tbsp fresh oregano, chopped
1 round buf...[more]
Jugged Hare
From - The Game Cookbook (Clarissa Dickson Wright & Johnny Scott)
1 well-hung hare
1 teaspoon vinegar
olive oil
seasoned flour
game stock
1 onion, studded with cloves
bunch of thyme, marjoram...[more]
Partridge Hot Pot
Serves 4
2 tbsp light olive oil or vegetable oil
4 oven ready partridges
1kg medium size potatoes, peeled and thinly sliced
2 leeks, sliced
2 tbsps plain flour
300ml chicken or vegetable sto...[more]
Patridge Risotto
Serves 4
2 plump oven ready partridges
50g butter
1 onion, peeled and finely chopped
300g Arborio rice
100ml dry white wine
1 litre hot chicken or vegetable stock
1 tbsp garlic flavoured oliv...[more]
Pheasant breasts braised in cider
Serves 4
4 pheasant breast fillets
4 rashers, rindless smoked back bacon
300ml dried cider
4 shallots, peeled and finely chopped
25g butter
1 tsp caster sugar
1 tbsp plain flour
4 tbsp full ...[more]
Pheasant with parsnip and apple mash
Serves 4
Mash:
750g floury potatoes such as Maris Piper
225g parsnips
1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks
25g butter
2 tbsp crème fraiche
2 tbsp each chop...[more]
Pheasant with Roast Pepper Pappardelle
2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp olive oil
1½ tsp cumin seeds, crushed
5 tbsp medium dry white wine
4 ...[more]
Pigeon in peas
This is a 10 minute wonder!
For 8
8 pigeon breasts
1 stick of rustically chopped cooking chorizo
700g packet of frozen petit pois
handful of chopped fresh herbs (I use thyme,rosemary,mint,p...[more]
Pigeon or Teal breast in a red wine sauce
Serves two as a nice starter.
you will need:
2 fresh pigeon or Teal
One small onion cut in half
2 fresh thyme sprigs
2 Garlic cloves peeled and left whole
Olive oil
Butter
half teaspoon of ...[more]
Rabbit and Crayfish Stargazy Pie
Mark Hix's Great British Menu 07 winning recipe
Serves 4
Back and front legs from 4 wild rabbits (reserve the saddles for another dish, such as a salad)
3 tbsp plain flour
2-3 tbsp vegetable o...[more]
Rabbit Stew
Rabbit Stew - Traditional Maltese Recipe
1 Rabbit
4 oz Onions
3 Bay Leaves
4 oz Fresh peas
6 oz tomatoes
2 tablespoons oil
Fresh garlic
4 oz potatoes
4 oz fresh carrots
1 glass of red wine
...[more]
Rabbit with Cider and Onions
A jointed rabbit will feed three or four.
Ingredients
1 wild rabbit
2tbs flour
50g unsalted butter
3 onions
2 tsp sugar
2 tbs cider vinegar
700ml dry cider
2 bay leaves
2 sprigs fresh thy...[more]
Roasted Woodpigeon
Ingredients – 1 oven ready woodpigeon,1 rasher bacon, 50g butter, lard, 1 slice of bread.
Take an oven ready woodpigeon. Put a knob of butter inside and a piece of bacon over the breast. Put some f...[more]
Sautéed partridge breast fillets with rosemary and apples
Serves 4
4 small sprigs of rosemary
8 partridge breast fillets
2-3 tbsp of olive oil
25g butter
2 red skinned apples eg. Gala, cored and thickly sliced
3 small red onions, peeled and sliced in...[more]
Spatchcock Pheasant with herbs
Lay half pheasant on some slice onions and celery.drizzle half a cup of
balsamic vinegar,a dash of olive oil and the juice of a lemon over
the bird.salt and pepper generously. and then lay a sel...[more]
Stuffed Roast Rabbit
Stuffed Roast Rabbit
1 whole rabbit
8 rashers of streaky bacon
2 tbls red wine
To make stuffing
1 tin of apricots
50g walnuts, chopped
1 juice of orange
little grated rind
4 oz bread ...[more]
Warm Partridge Salad
4 partridges, roasted and kept warm
250g broad beans, shelled
250g French beans, topped and tailed
420g can butter beans, drained and rinsed
2 Little Gem lettuce
A good handful of mixed salad lea...[more]
taste so good.
Casserole Of Rabbit In Red Wine
Casserole of Rabbit in Red Wine Serves 4 50g (2oz) Butter. 2 tblsp of Oil. 1 Spanish onion, peeled and diced. 75g (3oz) Streaky bacon, rinded and chopped. 1 clove of garlic, crushed. 1 Rab...[more]
Chicken & Rabbit Casserole
Chicken and Rabbit Casserole The chicken in this dish tones down the gamey flavours of the rabbit making it a suitable introductory dish for someone who has never eaten game before. It is also a g...[more]
Game Salad with Blaeberries
Mark Hix was staying with us researching his forthcoming book - a regional food tour of Britain. Photos taken by Jason Lowe. This recipe was created on the hill - Game salad with Blaeberries ser...[more]
Grilled Partridge
2 partridge 1 tbsp cumin seeds Grated zest ½ lemon 75g/3oz butter, softened Cut the partridges in half lengthways with a sharp serrated knife and bash the pieces down so the legs lie flat. T...[more]
Italian Partridge Sandwich
3 partidges 50g butter 6 slices pancetta 6-8 thick slices ciabatta or country style bread A little extra virgin olive oil 1 clove garlic, cut in half 1 tbsp fresh oregano, chopped 1 round buf...[more]
Jugged Hare
From - The Game Cookbook (Clarissa Dickson Wright & Johnny Scott) 1 well-hung hare 1 teaspoon vinegar olive oil seasoned flour game stock 1 onion, studded with cloves bunch of thyme, marjoram...[more]
Partridge Hot Pot
Serves 4 2 tbsp light olive oil or vegetable oil 4 oven ready partridges 1kg medium size potatoes, peeled and thinly sliced 2 leeks, sliced 2 tbsps plain flour 300ml chicken or vegetable sto...[more]
Patridge Risotto
Serves 4 2 plump oven ready partridges 50g butter 1 onion, peeled and finely chopped 300g Arborio rice 100ml dry white wine 1 litre hot chicken or vegetable stock 1 tbsp garlic flavoured oliv...[more]
Pheasant breasts braised in cider
Serves 4 4 pheasant breast fillets 4 rashers, rindless smoked back bacon 300ml dried cider 4 shallots, peeled and finely chopped 25g butter 1 tsp caster sugar 1 tbsp plain flour 4 tbsp full ...[more]
Pheasant or Partridge - Pot roasted with port and juniper berries
This recipe has been sent in by one of customers: YOU WILL NEED A HEAVY LID METAL CASSEROLE/CRUSET 2 PHEASANTS OR PARTRIDGES 1 PACKET OF PANCETTA CUBES/LARDONS OR RIND BACON CUT INTO SMALL PIE...[more]
Pheasant with parsnip and apple mash
Serves 4 Mash: 750g floury potatoes such as Maris Piper 225g parsnips 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks 25g butter 2 tbsp crème fraiche 2 tbsp each chop...[more]
Pheasant with Roast Pepper Pappardelle
2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp olive oil 1½ tsp cumin seeds, crushed 5 tbsp medium dry white wine 4 ...[more]
Pigeon in peas
This is a 10 minute wonder! For 8 8 pigeon breasts 1 stick of rustically chopped cooking chorizo 700g packet of frozen petit pois handful of chopped fresh herbs (I use thyme,rosemary,mint,p...[more]
Pigeon or Teal breast in a red wine sauce
Serves two as a nice starter. you will need: 2 fresh pigeon or Teal One small onion cut in half 2 fresh thyme sprigs 2 Garlic cloves peeled and left whole Olive oil Butter half teaspoon of ...[more]
Rabbit and Crayfish Stargazy Pie
Mark Hix's Great British Menu 07 winning recipe Serves 4 Back and front legs from 4 wild rabbits (reserve the saddles for another dish, such as a salad) 3 tbsp plain flour 2-3 tbsp vegetable o...[more]
Rabbit Stew
Rabbit Stew - Traditional Maltese Recipe 1 Rabbit 4 oz Onions 3 Bay Leaves 4 oz Fresh peas 6 oz tomatoes 2 tablespoons oil Fresh garlic 4 oz potatoes 4 oz fresh carrots 1 glass of red wine ...[more]
Rabbit with Cider and Onions
A jointed rabbit will feed three or four. Ingredients 1 wild rabbit 2tbs flour 50g unsalted butter 3 onions 2 tsp sugar 2 tbs cider vinegar 700ml dry cider 2 bay leaves 2 sprigs fresh thy...[more]
Roasted Woodpigeon
Ingredients – 1 oven ready woodpigeon,1 rasher bacon, 50g butter, lard, 1 slice of bread. Take an oven ready woodpigeon. Put a knob of butter inside and a piece of bacon over the breast. Put some f...[more]
Sautéed partridge breast fillets with rosemary and apples
Serves 4 4 small sprigs of rosemary 8 partridge breast fillets 2-3 tbsp of olive oil 25g butter 2 red skinned apples eg. Gala, cored and thickly sliced 3 small red onions, peeled and sliced in...[more]
Spatchcock Pheasant with herbs
Lay half pheasant on some slice onions and celery.drizzle half a cup of balsamic vinegar,a dash of olive oil and the juice of a lemon over the bird.salt and pepper generously. and then lay a sel...[more]
Stuffed Roast Rabbit
Stuffed Roast Rabbit 1 whole rabbit 8 rashers of streaky bacon 2 tbls red wine To make stuffing 1 tin of apricots 50g walnuts, chopped 1 juice of orange little grated rind 4 oz bread ...[more]
Warm Partridge Salad
4 partridges, roasted and kept warm 250g broad beans, shelled 250g French beans, topped and tailed 420g can butter beans, drained and rinsed 2 Little Gem lettuce A good handful of mixed salad lea...[more]
Warm pheasant salad with wild mushroom dressing
4 tbsp olive oil 4 pheasant breast fillets 2 whole unpeeled garlic cloves 200g wild mushrooms (morel, chanterelle) 4 tbsp dry white wine 2 tbsp finely chopped red onion 1 tbsp roughly chopped so...[more]