Category Archives: Game

Midi Pheasant

I found a recipe for Midi Pheasant, by Julia Drisdell (courtesy of Clarissa Dickson Wright) several years ago. Midi Pheasant is somewhat like a pheasant pot roasted with ratatouille vegetables, which sounded most appealing to me. I tried the recipe … Continue reading

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Pichón Relleno

This is a stuffed pigeon recipe from Castilla y León in Spain. Pigeon, like rabbit is a common farmed animal in Europe – it’s not unusual to see them kept for meat in dovecotes (palomares) en el campo (rural areas), … Continue reading

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Prawn and Venison Gumbo

I had some venison and andouille sausage in the freezer and after making Prawn Étouffé a few weeks ago, I was itching to make a gumbo with prawns. Gumbo is a type of stew which originated in Louisiana around the early part … Continue reading

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Paloma Andaluza al Horno

Wood pigeon is vastly underrated in the UK. In town, the birds eat only the the best food – they particularly likes elder leaves and doze in the tree’s branches after stuffing themselves stupid, unlike their impoverished feral cousins who … Continue reading

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Corzo al Chilindrón

Chilindrón is a typical stew from Aragón, a mountainous Spanish region with the Pyrenees to the north and Cataluña to the East. Back in 1137, Ramon Berenguer IV (Count of Barcelona) married Petronilla of Aragon, and created a major medieval … Continue reading

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Venison and Kidney Pudding

I bought some venison at the farmer’s market on Sunday and mentioned to the game man, that I was thinking of making a venison and kidney pudding. Quick as a flash, he handed me a pair of venison kidneys and … Continue reading

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Conejo en Salmorejo

Conejo en Salmorejo is a rabbit dish that comes from las Islas Canarias (the Canary Islands), a Spanish archipelago, about 62 miles off the coast of Morocco, in the Atlantic Ocean. Norman explorers began the Castilian conquest of the Canaries … Continue reading

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Estofado de Corzo

I bought a kilo of wild venison at the farmer’s market on Sunday, to make an Estofado de Corzo – venison stew. While researching recipes beforehand, I was delighted to discover that the indigenous deer in Spain are the same … Continue reading

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Keeper’s Pie

I came across a recipe for Keeper’s Pie recently – the pie is made with pheasant and venison, in the manner of Cottage or Shepherd’s Pie, with mashed potatoes and cheese on top – something that’s right up my street! … Continue reading

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Devilled Pheasant

Devilled meats became very popular in Victorian England – possibly to disguise poor quality food. The process involves marinating the meat with hot spices before cooking and typically includes cayenne pepper, English mustard and Worcestershire sauce. Devilled kidneys were a … Continue reading

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