Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it’s packed full of flavour.
A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.
This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser.
This recipe was given to us by the first runner up in our Autumn recipe competition; Helen Huxley’s Balsamic Pear and Smoked Bacon Salad. This salad is packed with seasonal flavour. The savoury and sweet ingredients make this light meal a real treat fo …
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