In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!
Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us. Paul has an amazing culinary history, working across the world, including at renowned r …
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.
© Proware Cookware