Peppercorn Venison with Roquefort
Written by Kevin Kossowan
This dish is from season 7 of From The Wild. This has long been one of my favourite ways to prepare any kind of venison, and has wooed even the… Read more »
read moreA huge part of our ethos here at The Country Girls UK is educating people on ‘Why we do what we do’ What better way to show that than to provide you with as many quality field to fork recipes as we possibly can. The most sustainable, ethical, and all-around best-tasting meat out there.
All our game recipe blogs can be printed off for ease of use in the kitchen. We have also thrown in some of our all-time favourite British meat recipes to spice up your creativity in the kitchen. Enjoy xx
This dish is from season 7 of From The Wild. This has long been one of my favourite ways to prepare any kind of venison, and has wooed even the… Read more »
read moreEat Wild, renowned for its passion for sustainable, wild food, and Black Chalk, an award-winning English wine producer, announce their collaboration to host a Spring Supper Club on Saturday 23rd… Read more »
read moreWild meat, including venison and feathered game which has been reared and released to top welfare standards in the British countryside, has been introduced to a collective of schools. Tops… Read more »
read moreWe are always looking for new and inventive ways to enjoy wild meat, and Keith Greig (@keithcooks_ on Instagram) has some wicked recipes up his sleeve! This crispy bang bang… Read more »
read moreGame meat specialists Wild and Game have produced two meal boxes ideal for a Valentine’s celebration. If you’re looking to stand out from the crowd with something different on Valentine’s… Read more »
read moreForget the Buffalo, Embrace the Buzz! Move over, sriracha! There’s a new wing wonder in town, and it’s buzzing with springtime sunshine and garlicky goodness. Yes, we’re talking about dandelion honey… Read more »
read moreThe Burns Supper is a tradition that commemorates the life and works of the acclaimed poet, Robert Burns. Typically, these celebrations are held on or around the 25th of January,… Read more »
read moreAs December greets us with a carpet of russet leaves, we naturally gravitate towards deeper flavours and seek comfort in the Winter kitchen. I cook a lot of venison throughout… Read more »
read moreThis week was Thanksgiving, and although we may not celebrate it here in the UK, it doesn’t mean we can’t enjoy the delights! I worked with a girl from Coral… Read more »
read moreWow wow wow…these are absolutely INSANE! This recipe was kindly donated to Eat Wild by Sanjay Bhattacharya, Head Chef at Finzean – https://www.finzean.com/farmshop Serves 4Prep Time: 10 minsCook Time: 10… Read more »
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