Recipe RSS

Adventure, antler, Country living, Deerstalking, Ethical meat, Hunting, J Boult Designs, Nature, Recipe, Red deer, Roe deer, Scottish, Shooting, Small Business, Stuffed peppers, Venison, Venison recipe, Wild meat, Wild recipe, Wild recipes -

There’s something incredibly nostalgic and underrated about stuffed peppers. If I’m in the mood for comfort and warmth in winter, stuffed venison peppers are an excellent cheesy way to get a feed without the heaviness of usual wintry meals out there.  Please note that I use goose fat as I feel adding fat sometimes to lean venison works really well. If you’d prefer to use butter or oil, feel free to substitute these out. This dish is a great way to hide some of those vegetables that tiny humans (and larger ones too) have a disdain for. I used mushrooms,...

Read more

Adventure, antler, behind the scenes, Bill Baber, Bill Baber Knitwear, Conservation, Country gift, Country living, Country style, craftmanship, Deerstalking, Ethical meat, Fort William, Gifts for him, Global warming, Great Glen Charcuterie, handcrafted, Highland, Highland Bothy, Highland business, Hunting, Nature, Recipe, Red deer, Roe deer, Scotland, Shooting gifts, Shop local, Shop small, Small Business, Venison -

We’ve joined forces with the talented folks at Bill Baber to highlight even more businesses who are designing and creating in Scotland, just like us! This is part of our Meet the Maker blog series. This month’s spotlight is on Great Glen Charcuterie, who make ethically sourced venison salami, chorizo, pepperoni, bresaola and more delicious smoked foods. Anja and her family live close to Fort William, in the Scottish Highlands. She chatted with India from J Boult Designs about her inspiration, what running a small business in the Highlands is like and her favourite foods.  How did your business get...

Read more

Country style, Ethical meat, Hunting, Partridge, Partridge recipe, Pheasant, Pheasant recipe, Recipe, Scotland, Scottish, Wild meat, Wild recipes -

  Warm up that dreich week day night, with this fabulous fake-away recipe sure to fire up taste buds. This recipe is perfect with pheasant. It can easily be made with partridge, pork or chicken. You can substitute panko breadcrumbs for crushed corn flakes.  Serves 4  Ingredients:  Pheasant  4-6 pheasant breasts cut into small strips  1 plate full of plain flour  1 tablespoons chinese 5 spice  2 chicken eggs mixed with a fork on plate  1 plate of panko breadcrumbs  1 litre of vegetable oil Sticky and sour sauce  250ml apple juice  2 tablespoon soy sauce  5cm fresh ginger  3...

Read more

Country living, Country style, Ethical meat, Hunting, Jakt, Japanese cooking, Local business, Nature, Partridge, Partridge recipe, Pheasant, Pheasant recipe, Pigeon recipe, Ramen, Recipe, Wild fowling, Wild meat, Wild recipes, Wilderness, Wingshooting -

If you absolutely love Korean or Japanese street food and are craving a fake-away without the takeaway guilt, try these crispy partridge bao buns! Made with absolutely delicious and healthy partridge breasts, each mouthful is delicious. Perfect for a night in and the kind of sharing food where each person can build their own bao bun to their liking!  Equipment: You can use a food processor to make the sticky Korean sauce. You'll need a steamer to steam the bao buns with.  Ingredients:  Partridge marinade:  6 partridge breasts cut to bit size pieces 150ml of buttermilk  ½ tsp salt ¼ tsp pepper ¼ tsp garlic powder...

Read more

Deerstalking, Ethical meat, Hank Shaw, Hunting, Italian recipe, J Boult Designs, Moose, Moose hunting, Nature, ragu, Recipe, Red deer, Roe deer, Scotland, Scottish, Shooting, Venison, Wild boar, Wild boar hunting, Wild meat, Wild recipes, Wilderness, Woodland -

With comfort food at the top of everyone's list this winter, I've been making food that not only nourishes the body but also feeds the soul. I feel like during this strange time that we're experiencing having a comforting feed is necessary. This recipe would work with venison, wild boar, hare or any wild red meat mince that you have available. I've tried it with moose mince and it's delicious. Adding the milk may seem like a strange ingredient, however, the milk balances the acidity in the tomatoes and also in turn helps balance any "gamey" flavours that may be...

Read more