Game recipes by James Lowe of Lyle's
Maple-glazed partridge and parsnips
The perfect winter warmer: Sweet glazed partridge with a rich, buttery parsnip purée
Pheasant with onion and pumpkin stew
When cooked perfectly, pheasant is delicious and makes for an excellent stock. Serve with pickled quince, and save the leftovers in a jar for the perfect store-cupboard condiment
James Lowe's fallow deer loin with red cabbage and quince
Quince and red cabbage provide the perfect tart accompaniment to this rich and gamey venison dish, by Lyles' chef James Lowe
Mallard with spelt and black cabbage
Combined with thick yoghurt, spelt and black cabbage (cavolo nero) provide a good mix of textures and flavours to go with the wild duck