Game

Pheasant breast have very pleasant tasting meat, similar to chicken. Often the problem with pheasant dishes is that the breast needs a lot less cooking than the leg meat. So when they are cooked together you usually end up with dry breast meat. By wrapping skinless pheasant breast in bacon you provide a little fat to help keep them moist. This is a very quick and easy dish to prepare for a week day meal.

Mallards are wild ducks which are the most common duck in the Northern Hemisphere, and has been introduced into New Zealand, Australia and several South American countries. Their flesh is richer than the farmed variety and far less fatty. Cured in whisky and lightly smoked keeps the meat succulent and moist.

Pigeon terrine, a dish that's both rustic and refined, is perfect for those seeking a unique and flavourful appetiser. Though its popularity may ebb and flow, terrine offers a timeless elegance, especially when crafted with tender pigeon breast. I created this recipe after I was given several pigeons from the local farmer. It yields a light yet satisfying terrine that pairs beautifully with Melba toast, making it an ideal starter for any occasion.

Mallards are wild ducks that can only be hunted during the game season. Their flesh is richer than the farmed variety and far less fatty. Cured in whisky and lightly smoked keeps the meat succulent and moist.

Venison makes the most amazing osso buco, full flavoured but low in fat. Cooked slowly it falls off the bone, tender but full flavoured and without being overpowering.

Good venison sausages are the ultimate comfort food, this and the combination of wild mushrooms take this humble dish of sausages and mash to another level of decadence.

Venison sausages and wild mushrooms make an amazing winter warmer risotto, full flavoured and delicious.

I absolutely adore the flavour of partridge, with rich mildly gamey meat. This makes a lovely meal for a romantic dinner for two.