Return the pheasant pieces to the pot to warm through and become coated in the sauce. Remove the baked apples from the oven. Serve on a bed of kale with a baked apple. Garnish with deep-fried sage ...

Pot roast is one of those recipes that can seem daunting to beginner cooks. It’s such a big chunk of meat that requires a lot of care to get it to that super-tender consistency that makes your mouth ...

Pheasant breasts have little fat ... such as chestnut mash, sticky honey-roast parsnips, spiky apple chutneys or celeriac purée. FAQs about BBC Food ...

It’s that time of year when hunters are heading out into the fields and we are stepping into the kitchen to bring you recipes ...

There is nothing better than a mouthwatering, tender pot roast. If you have a sous vide machine, get ready for a new level of ...

When pot is searingly hot, add meat and brown on all sides, using a large fork to turn roast, 2-3 minutes per side. Once roast is uniformly well-browned, transfer it to a platter or carving board ...

Like wild animal meats such as venison and pheasant, lamb has a gamey taste ... For anyone who loves moussaka but doesn't have all the time required to roast the eggplant and painstakingly assemble ...