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!
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.
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!
Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.
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.
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.
If you can get hold of a wild rabbit for this, so much the better.
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.
Don't be put off by the long ingredients list: in fact, it's easy enough to assemble. The pie makes a superb centrepiece for a buffet and - good news - can be made ahead.
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.
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.
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