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Recipe: Chunky wild game burger

Recipe: Chunky wild game burger

Comforting and definitely a crowd pleaser, a chunky burger that you can wrap your hands around is exceedingly satisfying. This recipe uses lebanese 7 spice mix in the burger with Scottish pork. I’ve experimented with many variations of game versus pork ratio and even tried different forms of fat (chicken, cheese, lots of egg, goose fat, etc) and have come to the conclusion that there is a good reason many people use pork at about a 50/50 ratio with game meat. It tastes delicious and therefore makes game burgers delicious.  Serves 4 (Makes approximately 8  burgers)  Ingredients:  The Burger  500g...

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Recipe: Zingy satay pheasant & noodle salad

Recipe: Zingy satay pheasant & noodle salad

  Seriously satisfying and fresh, this pheasant satay recipe is the real deal. It’s super zesty making for a great Spring dish to serve to your friends and family.  Note on equipment: You will need a food processor or powerful blender to make this recipe. You’ll also need a grill to cook the pheasant in.  Serves 4  Ingredients:  SATAY 100g fresh coriander  1 fresh red chilli 1 clove of garlic  3 heaped tablespoons of peanut butter 1 teaspoon of soy sauce  2cm piece of fresh ginger 1 lime  GRILLED PHEASANT 4 pheasant breasts 4 wooden skewers NOODLES  250g dried medium...

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Recipe: Venison Stuffed Peppers

Recipe: Venison Stuffed Peppers

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,...

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Recipe: Sticky & Sour pheasant

Recipe: Sticky & Sour pheasant

  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...

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Recipe: Bao buns with crispy wild partridge pieces & sticky Korean sauce

Recipe: Bao buns with crispy wild partridge pieces & sticky Korean sauce

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...

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