Seasonal Focus - Game | Proware Kitchen

Game

Autumn in the UK brings with it a fantastic array of Game. Game meats can offer a delicious, healthy and flavourful alternative to slightly more run-of the-mill meats.

We’ve been privileged to collaborate with Great British Chef’s and Michelin Star Chef Paul Welburn to bring you a collection of accessible and inspirational game recipes.

With the season still in full swing there’s no better time to try your hand cooking with some truly iconic British ingredients!

The Game is On! Cooking Tips from Our Kitchen to Yours

Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen.

Lamb Rack, Lamb Fat Hasselback Potatoes, and Asparagus

To celebrate British Asparagus Month, Michelin starred chef Paul Foster brings us this modern classic with fresh asparagus and lamb fat hasselback potatoes.

Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.

Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley

In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.

Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn

Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.

Braised Venison Cobbler with Horseradish Scones by Paul Welburn

Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.

Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn

The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.

Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn

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.

Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine

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.

The Game is On! Cooking Tips from Our Kitchen to Yours

Autumn Venison and Pheasant Stew

Pheasant has just come into season and when combined with a bit of venison and a splash of red wine it makes for a hearty stew.

The Game is On!

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