Lee Maycock

Lee Maycock

Lee Maycock is the development chef for Game-to-Eat.

Venison shoulder recipe

  • July 15, 2015

Use venison for a perfect alternative to chicken, pork or beef. Ingredients 1 venison shoulder Fennel seeds Caraway seeds Chopped lemon thyme Cornish sea salt Milled black pepper Method Place…

Duck pie recipe

  • March 17, 2015

Rich in flavour, high in protein and filling to boot, duck, like all game meat, is the go-to bird for those in the know. Wonder how those wildfowlers are able…

orange and duck recipe

  • February 5, 2015

However you like your duck, there’s always room to give this gorgeous meat a citrusy kick. Some people love a duck and orange sauce and aren’t sure why, so don’t…

Hay baked pheasant

  • October 30, 2014

In season from now until February 1 (you already know that), pheasant is the perfect alternative to the all too boring ‘c’ word. Baking in hay is an old method…

Wood-fired pigeon recipe

  • August 7, 2014

A lot of people think pigeon recipe and they think of the cliched ‘flying rats’ which cause mess and clutter in our urban areas. If only they knew how good…

Trio of venison recipe

  • July 1, 2014

One of the great things about venison is you can do so much with each of the various cuts of lean and slender meat. With six species of deer in…

pasta recipes featuring fresh game

  • April 29, 2014

Give wild game an extra zest with this unique wild game and pappardelle ragu recipe. This pasta dish, which can be used with any game meat, will serve four people…