Welsh Braised Rabbit
This recipe was given to us by the Knowles Family and their chef Luke Poulten Kennedy of the Ty Gwyn Hotel in the pretty village of Rowen in Snowdonia National Park.
Pitta Pigeon
An other great easy recipe by the two brothers Will and Calum at Eat Wild, great for a summers day or light lunch.
Pine-scented grouse with cobnuts, haggis, neeps ‘n’ tatties
The ‘Glorious 12th’ marks the start of grouse season each year, and this deliciously rich game bird is the perfect match for strong Scottish flavours, as Paul Welburn uses in this recipe.
Wild duck, curly kale & pear chutney
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck. They are worth trying.
The chutney is best made and left for at least one week to let the flavours develop as it takes one to two hours to cook. It’s really good all through the winter with terrines, pies and all game birds.
Hare pie with sweet potato, carrots and cabbage
The pie filling is prepared in advance and refrigerated, so that baking and serving the pie takes no more than 20 minutes.
Venison burger with root vegetable crisps and blue cheese
A great classic – venison burger so much tastier than beef. Everyone loves a burger from Dad to the children.
Cheese filled rabbit and bacon burgers
This recipe is delicious a great twist on the average burger, the cheese is a lovely combination with the rabbit and bacon. This will become a family favourite.
Venison casserole with tarragon juniper dumplings
The classic combinations of tarragon, juniper and venison and there is nothing like a casserole with dumplings on a winters night.
Venison Stuffed Peppers
e all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.
Mallard Ducks with Wild Thyme and Green Peppercorns
We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS.