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Finding the Forgotten Feast

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British Recipes

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.

A slice of venison and kidney pie on a plate
Photo by Holly A. Heyser

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.

The Latest

A gravy boat full of British parsley sauce.

British Parsley Sauce

By Hank Shaw on April 18, 2022, Updated June 6, 2022 - 3 Comments

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

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Fish pie with leeks being spooned out of a casserole.

Fish Pie with Leeks

By Hank Shaw on March 28, 2022, Updated June 6, 2022 - 11 Comments

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.

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Finished pasty recipe, with pasties cooling on parchment paper

Venison Pasties

By Hank Shaw on March 15, 2021, Updated June 6, 2022 - 21 Comments

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

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A British duck pie on a platter with a piece removed.

British Duck Pie

By Hank Shaw on February 28, 2021, Updated June 6, 2022 - Leave a Comment

When life gives you lots of ducks, make a duck pie. This is a British meat pie, filled with lots of duck bits. It’s mostly geared toward hunters, who get lots of ducks, but it can be made with farmed birds as well. This is an absolute meat bomb of a duck pie. Based on

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A venison and kidney pie uncut, on the table.

Venison and Kidney Pie

By Hank Shaw on January 17, 2021, Updated June 6, 2022 - 20 Comments

A traditional British steak and kidney pie recipe using venison. I use shanks, shoulder or neck here, because the long cooking makes a better filling.

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Deviled venison kidneys

Deviled Kidneys

By Hank Shaw on October 17, 2019, Updated June 6, 2022 - 15 Comments

A classic British deviled kidneys recipe, made with deer kidneys. I guarantee this will make a kidney lover out of you!

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Candied angelica stems in a glass jar.

Candied Angelica

By Hank Shaw on July 3, 2017, Updated June 6, 2022 - 15 Comments

Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.

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Deviled duck hearts

Deviled Duck Hearts

By Hank Shaw on December 10, 2015, Updated June 6, 2022 - 7 Comments

A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

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