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Country Cooking & Recipes

  1. Mike Robinson’s Super Grouse Recipe

    Article written by The Mike Robinson Game and Wild Food Cookery School 08 August 2016

    Grouse Recipe Serves 4 4 young grouse 8 rashers of smoked streaky bacon 8 pitted prunes 500mls milk 10slices white bread 1 clove 350g mashed potatoes 125 ml double cream 125g butter 500g kale 200mls dark beef stock 200mls red wine Read the Rest…

  2. Christmas Goose

    Article written by William Alldis 17 December 2015

    Shotgun Chef, William Alldis, shows you how to cook the perfect goose this Christmas! It’s now December and Christmas is allowed to be mentioned. And so, as far as I’m concerned, is the meal. This for me is hugely important Read the Rest…

  3. It’s the Sloe Season!

    Article written by William Powell Country 06 October 2015

    October is here and the sloe berries are out in force. Sloe berries are usually best picked in October or even November, but due to surplus rain and low temperatures this August our favourite berries have started ripening early. You Read the Rest…

  4. Pot Roast Pheasant

    Article written by Game to Eat 29 September 2015

    Pot Roasted Pheasant with Cider, Apples and Celeriac Serves: 4 Preparation Time: 15 Mins  Cooking Time: 1 hr 45 Mins  INGREDIENTS 2 whole pheasants, oven ready 1 litre strong cider 4 sprigs thyme 2 bay leaves 2 tbsp olive oil Read the Rest…

  5. Partridge Hot Pot

    Article written by Game to Eat 28 September 2015

    Serves: 4 Preparation: 30 mins Cooking: 90 mins   INGREDIENTS 2 tbsp light olive oil or vegetable oil 4 oven ready partridges 1kg medium size potatoes, peeled and thinly sliced 2 leeks, sliced 2 tbsps plain flour 300ml chicken or Read the Rest…

  6. Roasted Lamb Shanks

    Article written by William Powell Country 02 April 2015

    Looking for a delicious lunch recipe to cook this Easter Bank Holiday for your family and friends? We’ve found this super recipe for Roasted Lamb Shanks at www.bbc.co.uk/food. “These slow-roasted lamb shanks couldn’t be simpler to make and the result is meltingly Read the Rest…

  7. The perfect New Year’s Eve Cocktail

    Article written by William Powell Country 30 December 2014

     Bellini cocktail A charming combination of peach juice and fizz which really is a fruity must this New Year’s Eve! Ingredients 2 ripe peaches (peeled, then halved and stone removed) OR the equivalent using tinned peaches  Chilled champagne  Method  1.  Place the peaches Read the Rest…

  8. Cured wild Scottish salmon – perfect this Christmas!

    Article written by Wild Chef 17 December 2014

    Established chef for 30 years, Ralph Skripek also known as the ‘Wild Chef’ is a keen gameshot & fisherman. Ralph shares his delicious cured salmon recipe with us this Christmas! Salmon needs to be cured for 4 days for best results  Ingredients Read the Rest…

  9. Game Pie for Great British Game Week

    Article written by Game to Eat 25 November 2014

    Difficulty: Hard Serves: 6 Preparation: 20 mins Cooking: 2 hours Tried and tested, can be served hot or cold INGREDIENTS For the filling 200g diced braising venison 350g diced mix game, pheasant, partridge, rabbit, and hare leg meat 2 large onions sliced 100g Read the Rest…

  10. Pheasant Breasts wrapped in Prosciutto with a Parmesan Crumble

    Article written by William Powell Country 02 October 2014

    Serves 5 5 pheasant breasts 5-6 fresh sage leaves 100g of grated parmesan 10 slices of prosciutto Olive oil Salt and Pepper for seasoning Using a sharp knife score in a lattice fashion the underside of each breast. Season each Read the Rest…