01643 831652 / 07919 523523 Contact
The Game Chef

The Game Recipes

Pheasant Ragu

Pheasant Ragu

With their seams of glorious yellow fat and prominent flavour, pheasant thighs can make the most unctuous of sauces for pasta, and the richest, most decadent…

Venison Chorizo and Heritage Tomato Salad

Venison Chorizo and Heritage Tomato Salad

I first ate this dish in a smoky bar in Extremadura. It was 40 degrees, and travelling in a jet black Land Rover with no air con on a 400km journey, I was forced…

Spiced Spatchcock Partridge

Spiced Spatchcock Partridge

Serves 4 The brining is the real key in this dish. Through the wonder of osmosis, brining works brilliantly with both Partridge and Pheasant anytime you…

Ultimate Pheasant Burger

Ultimate Pheasant Burger

Another fine way to use up any birds that may still be in the freezer as summer approaches…light the BBQ and use ’em up. We make something in the region…

Venison Liver with celery, capers and lemon

Venison Liver with celery, capers and lemon

A beautiful thing to behold, a fresh and healthy stags liver. Deepest glistening garnet, like the plumpest rosiest cheek of silk, its one of the most tactile…

Pheasant Polpette in a sweet spicy tomato sauce

Pheasant Polpette in a sweet spicy tomato sauce

Pheasant Polpette in a sweet and spicy tomato sauce You know the set up. That frozen brace of late January cock birds that’s been irritating you since…

Fennel and lemon pheasant with crisp caper salad

Fennel and lemon pheasant with crisp caper salad

One of those delightfully simple lunch dishes that seems to come together from start to finish in a matter of moments, and leaves you thinking “why faff around…

Venison and pistachio koftas, minted yoghurt and tomato salsa

Venison and pistachio koftas, minted yoghurt and tomato salsa

When the Countryside Alliance Game to Eat campaign asked me for a game recipe for the BBQ, this little Moroccan number came straight to mind. Cue the first warm…

Ligurian Rabbit with Black Olives

Ligurian Rabbit with Black Olives

About nine years ago I spent a full week eating my way through the entire menu of a beautifully frescoed restaurant in Levanto, Liguria. I was a week into my…