Game for Anything

Think you can’t cook pheasant or partridge, or how about venison? Richard Stearn has the recipes to prove you wrong

Wild rabbit and Jerusalem artichoke crumble with garlic and parsley crust
Richard Stearn, head chef at Suesey Street

It’s amazing how easy it is to find local game if you look in the right places. Try your local butcher, farmers’ markets and good supermarkets, and take advantage of searching online.

When you are looking to cook game birds such as grouse, partridge and pheasant, try to buy the whole carcass with the head and feet on – it will give you a good indication of the ...