Wild Game

Cumberland Sauce With Venison

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.

Recipe

Elderflower Syrup

Elderflower syrup is a classic use for these incredibly aromatic flowers of spring. Use this to make homemade soda, add it to gin, or make it into a sorbet.

British

Potted Shrimp

A recipe for British potted shrimp, made with tiny pink cocktail shrimp, which are one of the most sustainable shrimp you can buy. Easy and tasty!

British

Scottish Powsowdie

A recipe for the hearty Scottish stew powsowdie, traditionally made with a sheep or deer head, but which works well with other cuts of meat.

Charcuterie

Cumberland Sausage

Cumberland sausage is a classic English fresh sausage flavored simply with mace, sage and pepper. Normally pork, you can use other meats, too.

British

British Game Pie

How to make hand-raised pies with game. This one is a huntsman's pie, an English classic hand pie made with a hot water crust.

American Recipes

Beer Braised Short Ribs

A recipe for beer braised short ribs, made with beef, elk, moose or bison ribs. Slow cooked with dark beer and onions, this is simple and satisfying.

British

Lancashire Hotpot

A traditional Lancashire hotpot recipe, made with mutton or venison, along with kidneys if you like. Meat and potatoes, stick to your ribs simplicity.

British

Venison Mincemeat Pies

How to make traditional British mincemeat pies with venison or other meat. I use venison mincemeat with a Scottish flair, using wild berries and Scotch.

British

Venison Soup

A recipe for Scotch broth made with venison. It's a venison soup with a great broth, lots of vegetables, meat and barley.

British

Mince and Tatties

Scottish mince and tatties, ground meat with root vegetables, herbs and spices, with creamy mashed potatoes. Easy, versatile and satisfying. Any ground meat will work here.

Recipe

British Parsley Sauce

Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.