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.
To the uninformed, a collection of British recipes might seem like a joke, but that would just be the hangover of post-World War II rationing. Real British food has a style, flavor and heft that makes it particularly good in cool weather.
What follows are a selection of recipes using fish, seafood, wild game, edible wild plants and mushrooms from all over the British Isles: England, Scotland and Wales. I also include the few Irish recipes I have here, even though Ireland is not part of Britain.
Some of my favorite recipes are for classics like venison pasties, or a venison and kidney pie. I do have an old school British bangers recipe, as well as one for Cumberland sauce, which is fantastic with venison or game birds.
On the lighter side, you'll find an English parsley sauce, elderflower cordial and Scottish fried herring, which are rolled in ground oats.
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.
A traditional Lancashire hotpot recipe, made with mutton or venison, along with kidneys if you like. Meat and potatoes, stick to your ribs simplicity.
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.
A recipe for Scotch broth made with venison. It’s a venison soup with a great broth, lots of vegetables, meat and barley.
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.
British Parsley Sauce
Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
Fish Pie with Leeks
A simple recipe for fish pie with leeks, a British classic. You can use one kind of fish or a variety in the filling, which is topped with mashed potatoes and baked.