Game

• 1 Warm Pigeon Breast Salad with Caramalised Apple, Crispy Chorizo and Balsamic Syrup
  Dish type: Starter Preparation and cooking time: 20 minutes Serves 6 Ingredients 6 pigeon breasts 3 Cox’s eating apples 200g thinly sliced chorizo 100ml of balsamic vinegar 3 tbsp of brown sugar 500g...

• 2 Potpie of roe deer with root vegetable mash from The Wellington Arms, Baughurst, Hampshire
  Ingredients For the venison stew 2kg large diced roe or fallow deer leg 750ml (1 bottle) Shiraz or similar 400g button onions or shallots 200g celery, finely chopped 3 cloves...

• 3 Grilled venison and green sauce sandwich
  Ingredients (Serves 4) 8 anchovies in olive oil 2 large cloves garlic, peeled and finely chopped Zest of ½ lemon Freshly ground black pepper 150ml/¼pt red wine ...

• 4 Pheasant with saupiquet sauce
  Ingredients (Serves 4) 50g/2oz butter Splash sunflower oil 4 pheasant breasts 4 pheasant legs 4 tbsp flour 1 tsp salt For the saupiquet sauce 1 medium banana shallot,...

• 5 Ingredient of the week: Glorious grouse
  Grouse heralds the start of the game season – the Glorious 12th, the 12th of August, is the first day of the shooting season for red grouse. If the weather is anything to go by, Autumn is definitely...

• 6 Seared venison fillet with buffalo curd and horseradish on toasted sourdough
  Ingredients (Serves 2) 300g venison fillet in one piece 2 slices sourdough 4 tbs buffalo curd 1 tbs fresh horseradish, grated ½ red onion, finely sliced 2 tbs microgreens...

• 7 A foodie day out with the kids at Leicestershire festival
  If you’re looking for a fun day out with the children on the weekend of July 24, head to Belvoir Castle in Grantham, Leicestershire to explore the CLA Game Fair. The show will be divided into...

• 8 Ingredient of the week: Pheasant
  When autumn rolls around you know you're in for a treat. Game season starts and the first of the darker, lither birds appears hanging in the windows of all good butchers, and even some supermarkets. Pheasant...