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Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Slow-cooked pork cheeks in a rich wine sauce served with tangy, apple-braised savoy cabbage sauerkraut.
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
Marinated wood pigeon roasted and served with a fresh pear, hazelnut, and chicory salad tossed in a gin-infused vinaigrette.
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
A hearty Venetian-inspired dish featuring marinated fried sardines, softened onions, and sultanas tossed with fresh homemade tagliatelle pasta.
Succulent poached and seared venison loins served with glazed parsnip ribbons, wilted kale, fresh pear, and rich red wine gravy.
A traditional layered game terrine using mixed lean meats, sausage forcemeat, and aromatics, pressed overnight for the perfect texture.
Lightly fried razor clams served in shells with herb-infused borage butter, tangy pickled shallots, and toasted pine nuts.
Quick and elegant puff pastry tarts featuring marzipan and apples, served with a decadent spiced caramel sauce and ice cream.
A genius left-over sandwich made by layering meat, stuffing, and cranberry sauce inside a hollowed-out loaf, then chilled overnight.
Succulent pot-roasted chicken cooked with spiced plums and red wine, served alongside savory, tender creamed leeks and onions.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.
Cured salmon fillet flavored with dill and spices, served alongside a homemade sparkling champagne and juniper mustard sauce.
A traditional layered venison pie featuring hand-raised hot water crust pastry, savory chicken stock jelly, and sweet onion marmalade.
Pan-seared venison fillets served with a smooth red cabbage purée, spiralized potato galette, earthy baby vegetables, and rich blackberry sauce.
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Finely shredded red cabbage layered with onions, spices, and prunes, then slow-baked with butter, vinegar, and sugar until tender.
Lamb fillets marinated in treacle and spices, seared and oven-roasted, served with creamy caraway-infused carrots and a balsamic reduction.
Slow-braised pork belly infused with aromatics, ginger, and orange, served with tender root vegetables and a savory chicken stock reduction.
Mackerel fillets cut into diamonds and steeped in a hot licorice and star anise citrus marinade, then chilled until firm.
Pork loin marinated in citrus and spices, pressure-cooked until tender, then served with crushed parsnips, asparagus, and savory cabbage.
A festive Boxing Day bubble and squeak incorporating leftover goose, ham, pumpkin, stuffing, and roast potatoes fried with juniper berries.
Pork stew topped with layered apple and turnip slices, baked until tender with juniper, onions, and rich vegetable stock.
A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.
Pan-seared thick pork chops roasted with apple wedges, whole apples, onions, and sage in a dry cider reduction.
Pan-seared wood pigeon served with caramelized red wine sauce, roasted baby leeks, and sautéed wood-ear and wild mushrooms.
Vegetables cured in spices and salt, then sautéed in duck fat with vinegar and gin for a complex flavor profile.
Golden-brown roasted pheasant served with a rich port wine jus and a creamy, herb-infused bacon bread sauce.
Roasted wild duck served with a creamy celeriac purée and a rich, strained blackberry, port, and red wine sauce.
Slow-cooked salmon in fragrant oil served with elegant broccoli and red cabbage purées, pickled turnip, and roasted brassica florets.
Marinated venison medallions served with a rich sour cherry sauce and smooth pumpkin and potato mash.
Succulent venison loin encased in a spiced aromatic dough, served with sweet caramelized chicory and a rich red wine sauce.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
A traditional Polish national dish featuring pork, spicy sausage, sauerkraut, and cabbage simmered with mushrooms, apple, and aromatic spices.
A rustic pork and liver terrine layered with cornichons and wrapped in smoked bacon, chilled overnight for perfect slicing.
A warming Estonian dish featuring tender lamb shanks seared and slow-cooked with citrus zests, root vegetables, and sour cream.
Tender venison loin wrapped in pancetta, seared, and served with a rich sloe gin and crushed blackberry reduction sauce.
A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.
Simmer pears in a spiced vinegar syrup, reduce the liquid, and jar with rosemary for a festive condiment accompaniment.
A slow-cooked wild boar stew with juniper berries and olives, perfect served over pappardelle with parmesan shavings.
Vegetables and chestnuts are simmered in wine and water, then thickened into a rich, savory vegetarian gravy.
Slow-cooked pork belly and fat emulsion with wine and spices, chilled in a terrine for a rich, spreadable starter.
Butterflied turkey breast rolled with savory stuffing, slow-roasted, and finished with a crunchy pistachio, cranberry, and pork scratching crumble topping.
Pan-seared venison steaks served with fluffy potato pancakes, crunchy pickled red cabbage, and a rich, spiced red wine clove sauce.
A rich winter venison casserole marinated in red wine and port, served with roasted squash, beetroot, and buttery pears.
Thick-cut grilled venison chops served with a creamy juniper berry reduction and quickly wilted spring greens.