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.

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 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.

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.

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.

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.

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.

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.

Venison Pasties

A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.

British Duck Pie

When life gives you lots of ducks, make a duck pie. This is a British meat pie, filled with lots…