Game
As autumn segues into winter, one of the food highlights is game, fast enjoying a revival in popularity as people seek to eat home-grown produce. So whether you prefer pheasant, partridge or venison, it's all here!
Serves 10-12Pheasant Terrine
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
Serves 4Pot-roasted Partridges with Red Cabbage, Garlic and Juniper
Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!
Serves 2Guinea Fowl au Vin
This is more or less my long-loved recipe for Coq au Vin, but made with guinea fowl. As guinea fowl is smaller than chicken, one bird will feed only two people – but what a feast!
Serves 10-12Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
Serves 6Easy Game Pie
Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison. Combine the game with a good-quality bought red wine sauce and a glass of port, cook it slowly while you forget ab
Serves 4-6Old-English Rabbit Pie
This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit for it so much the better.
Serves 4-6Braised Pheasants in Madeira
A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.
Serves 4-6Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots
Cheap and readily available, wood pigeon is a game bird that's well worth discovering...and Delia's scrumptious apple and shallot confit makes it even more special. Serve the confit with other game birds too.
