Eat Wild's Partridge with Salt-Baked Celeriac
Searching for a Sunday lunch showstopper? Partridge is ideal if you're cooking for just the two of...
about this blogRead morePot au feu, or 'pot of fire', is a traditional French casserole thought to be the oldest stew recipe in the world. With our lean wild game and handfuls of herbs and spices, we've given it a fresh new twist. Thanks to Eat Wild for sharing this recipe with us.
Serves: 4
Prep Time: 40 mins
Cook Time: 4-5 hrs
Ingredients:
Equipment:
Method:
Articles and news
Searching for a Sunday lunch showstopper? Partridge is ideal if you're cooking for just the two of...
about this blogRead moreThis delicious whole roasted partridge crown with celeriac purée and braised cabbage is a real...
about this blogRead moreOn a chilly evening, you can't beat a steaming hot game pie with lashings of ale-rich gravy. It's...
about this blogRead moreWe are the most effective campaigning organisation in the countryside.