Game Recipes — The Flexible Chef's Complete Collection
Wild, seasonal, and deeply satisfying – game and wild meat deserve a place at every serious cook's table. This collection covers duck confit, rabbit in all its forms, quail, partridge, guinea fowl, and more – cooked at Casa Adora in rural Andalucía, in the campervan, and wherever the road has taken me.
Duck
Duck confit is one of the great French classics — slow-cooked in its own fat until the meat falls from the bone and the skin crisping in the pan at the last moment. This collection covers the traditional method, a campervan version cooked on a two-ring gas hob, a Día de Reyes version for one, and a slow-braised duck ragù with pasta.
- Quick & Easy Confit de Canard
- Confit de Canard with Sautéed Potatoes – A Campervan Feast
- A Día de Reyes Duck Confit for One
- Duck Ragu with Pasta
- Warm Duck Breast Salad with Orange, Hazelnuts and Bitter Leaves
Partridge
Wild partridge is one of the great underused birds — small, flavourful, and perfectly suited to simple treatment. A butter-roasted partridge for one needs nothing more than a hot oven and good timing. Willie Harcourt-Cooze's chocolate-basted version is something else entirely.
- Butter-Roasted Wild Partridge Recipe for One
- Willie's Wonky Chocolate Factory – Chocolate-Basted Partridge
Rabbit
Rabbits are woven into the fabric of rural Andalucía — shot on dry hillsides, dropped at the door by neighbours, and cooked with a simplicity that lets the meat speak for itself. This is the largest section in the collection, covering everything from a classic conejo al ajillo to a French-inspired rabbit with prunes and pig's trotter.
- Autumnal Slow Cooker Wild Rabbit
- How to Cook Traditional Rabbit with Garlic – Conejo al Ajillo
- Restaurant-Quality Coniglio al Rosmarino – Italian Rabbit
- Wild Rabbit with 20 Cloves Garlic and Rosemary
- Run Rabbit, Run – Conejo en Salmorejo
- Rabbit with Prunes and Pig's Trotter
- Rabbit with Sherry, Onions, Saffron & Barley
- Paella: The Socarrat Fallout
- Gurullos con Conejo — From Almería, for Cruz
- Hare Pâté with Juniper & Osborne Brandy
Quail
Quail is one of those birds that rewards curiosity. Small, quick to cook, and far more versatile than its size suggests. One pot with preserved lemon, or four different preparations cooked on a two-ring gas hob in the campervan — both worth your time.
Guinea Fowl
Guinea fowl is widely eaten in France and largely overlooked in Spain. It deserves better. A Christmas Day bird marinated overnight in blood orange, gin and fennel seeds — a deeply flavoured soup from the Boxing Day carcass — and a quick weeknight pan recipe with chestnut mushrooms and white wine.
- Christmas Day Roasted Guinea Fowl with Blood Orange
- Guinea Fowl Soup using Leftovers
- Pan Fried Guinea Fowl with Chestnut Mushrooms
More Game Recipes Coming
The collection is always growing. Check back — there is always something new on the worktop.
Wonky photos, proper food, genuine adventures – The Flexible Chef.
