Wild Game Masterclass – Season 1

Ingredients 1 Turkey crown, 1 turkey leg100g Smoked Bacon500g Sausage Meat2 OnionsBrussel Sprouts2 kg medium potatoesLarge Eggs1 x Bunch of Parsley1 x Bunch of RosemaryDried chestnutsDried CranberriesCaul FatGoose FatWhite bread Method To prepare the Turkey: To debone...

A turkey is a very versatile bird that can be elevated using this technique. An amazing result every time. Ingredients 1 Turkey1 Duck leg, confit ( you can buy these in tins ready cooked)2 Carrots2 Leeks100g Chanterelle mushrooms100g Cranberries2 x Clementine’s1 x...

Ingredients For the Bourguignon: Fallow DeerCarrotsOnionsShallotsGarlicTomato pasteSmoked BaconBouquet Garni - Thyme and RosemaryPlain flourBeef and Venison stockPinot NoirBrandySea saltParsley For the Focaccia Bread: Strong white flourRosemaryWhite sugarExtra virgin...

Ingredients For the Peri Peri Partridge: 2 x French Partridge1 x Bunch of Rosemary1 x Bunch of ParsleyRed chilli’sShallotsGarlicWater CressRed peppersOlive oilSea saltWhite wine vinegarSherry vinegarLemons For the North African Rémoulade: CuminCorianderCayenne...

This is a wonderful warming dish using a much underused cut – the shank. Ingredients 4 deer shanks – frozenOlive oil- 4 fl oz2 carrots2 sticks celery1 onion4 cloves garlic1 leek1.5 lb of heritage tomatoes1 can of passataRosemary stalk1 cup beef stock For the Polenta 1...

Pavè of wild venison with dirty mash, bone marrow and peppercorn sauce: First make your mash – Bake 6 large Yukon Gold or similar potatoes in the oven until well baked. Spoon the contents of the spuds into a sieve one by one and push the potato through with a plastic...

Ok – this is a big one. But it is incredibly impressive, satisfying and cuts into at least 20 good slices, and will last 10 days in the fridge. It also uses junky cuts of venison so no need to use those prime backstraps and hams. It very easy to do, just follow the...

This is one of my absolute favourite ingredients! The Humble rabbit is truly a marvel – delicious white meat that can be prepared in several delicious ways. For this you will need to harvest 3 plump rabbits. Make sure to shoot them humanely in the head so as not to...

This dish is all about the bird – and a wonderful technique for keeping the famously dry bird super juicy! Ingredients: 2 Hen pheasants, though cock birds work fine too.3 litres light chicken stock30 g or 1 oz saltChicken Schmaltz (chicken fat)Butter for bastingHoney1...

This is a magnificent pie uses a much underused cut of venison – the fore shank or shoulder shank. You don’t have to use Oysters, but it is a very medieval tradition in the UK and one I wanted to try. It’s delicious and dated back to when oysters were cheaper than...