Rabbit Cacciatore or Coniglio alla Cacciatora my version is a delicious, light, and simple version of a classic Italian rabbit stew.
Shredded duck burgers packed with slowly cooked shredded leg meat & cherries, then topped with a quick balsamic cherry salsa.
Warm duck breast salad featuring roasted radishes & asparagus with rocket (Arugula), orange segments, and the simplest of orange dressings.
Thai red duck curry, a perfectly cooked rosy pink duck breast in sweet, spicy, sour, and salt red curry sauce tempered with coconut milk.
Indian duck curry featuring a rosy pink duck breast in a hot and sour bold curry sauce featuring tamarind and fenugreek.
Duck with orange sauce is a classic combination and here we take a duck breast and pan-fry it to perfection before making a quick pan gravy.
Venison ragu, a rich and bold meat sauce perfect for stirring through pasta, serving on polenta, or even dolloping on jacket potatoes!
My venison burgers prove that beef ain’t the only game in town when it comes to patties, I top them with gin cooked peaches and blue cheese.
Rabbit pot pie with loads of carrots and a creamy cider and crème fraiche sauce baked under a crisp and easy-to-make golden suet crust pastry.
Wild boar ragu or ragu al cinghiale is my take on an Italian meat sauce using minced boar in a red wine sauce that is perfect pasta fodder!