Season 3

Ingredients 3lb / 1.5 kg of diced venison2 large onions diced4 inches of grated ginger1 tbls of ground cumin1 tbls of ground coriander1 tin of 400g chopped tomatoes500ml Beef stock3 x garlic cloves grated1 can of chick peas or white beans2 red chillies’ diced1...

Ingredients - Boned stuffed turkey thigh with seared breast and chunky ratatouille. 1 good sized turkey – skin onFor the marinaded breasts:6 cloves garlic2 sprigs rosemary2 sprigs oregano½ pint good olive oilJuice and zest 1 lemonSalt and pepper to taste For the thigh...

Ingredients - Duck Orange 4xWild  Duck BreastsSprig of RosemarySprig of lemon grassOrange ZestGinger3 Star AnisesOrange JuiceHoneyWhole orange2 ShallotsSoya SauceCointreau /grand marnier to Flambée Method - Cooking Duck Remove the breasts away from the...

Ingredients Red PepperLemon PeelGarlicThymeBay LeavesOlive OilButterflied Partridge Method Partridge Spatch Cock. Cut and finely chop red pepper and garlic, adding it to a bowl.Carve off the peel to a lemon into the bowlPick the leaves off a bunch of thyme.Adding bay...

Stuffed saddle of deer with morels and wild garlic Firstly, take the short saddle of deer and place upside down with the small under fillets facing up.  Remove these fillets and reserve. With a sharp knife go in underneath each loin close to the bone and...

Ingredients Wild garlic pesto 120g washed wild garlic leaves30g pine nuts40g parmesan100g Extra Virgin olive oil100g Sunflower oilzest of 1 lemon Method Step 1 In a robot coupe, blend the pine nuts with the oil Step 2 Add the wild garlic and blitz until correct...

Ingredients Venison and Pork Terrine Gin Infused DamsonsOlive OilStreaky BaconLardo150g Leg Steak Venison400g Venison Liver550g Pork MinceRosemaryThymeBlack PepperNutmegSea SaltDamson Gin100 g  cooked Chestnuts Method Step 1: Drying Damsons. Remove the pips from...

Hunters Cassoulet Ingredients: 1 deer heart100g bacon200 g chorizo sausage2 tbsp olive oil Meatballs 400 g Venison MinceSpicy chilli sauce – to taste1 lb Caul Fat  - well washed ( optional)Salt and pepperSmall bunch of chopped parsley Cassoulet sauce 2 onions250g...

Damson Gin Ingredients 500g Damsons ( or any wild plum) 250g caster sugar 1 litre bottle of London Dry Gin or similar Method Step 1 Rinse the damsons to remove any leaves and stalks, then pat dry, then tip the lot into a 2-litre Kilner jar or divide between 2 smaller...

Ingredients- Jerk Haunch Goat Haunch (back leg). If the goat was old or gnarly marinate the haunch in buttermilk for 24 hours, then add the spices as below. Jerk Rub – use the same quantity of each of the below, say 1 tbsp. use more to make a bigger batch. Onion...