Venison
“A venison stew, prepared in the old-fashioned, frayed sort of way, requires nothing more than a soup plate and the appetite of a connoisseur,” comment...
Venison pie
Any venison pieces can be used for this venison pie. We use venison steak in our cooking classes for this pie at Wickedfood Cooking School....
Guineafowl
Guineafowl can be tough, but slow cooked this way, in red wine and marsala sauce, they are delicious, and has become a firm favourite at...
Ostrich neck casserole
Ostrich neck is an excellent alternative to oxtail, as it is similar in appearance when cooked, but with no fat and half the price. This...
Red wine sauce
At Wickedfood cookery school we use this basic red wine sauce in our cooking classes for many red meat roasts. It makes the base for...