Spatchcock duck with squash wedges

Serves 4
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
300g blackberries
3 oranges
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.

In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.

While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.

Other duck recipes in our Sept/Oct 2016 issue:

Roast venison haunch

Serves 6
1kg deboned venison haunch
2 cloves of garlic
1 tbsp juniper berries
2 tbsp thyme leaves, plus extra sprigs for garnish
2 tsp fennel seeds
3 tbsp olive oil
5 red onions, chopped into quarters
2 tsp honey
500ml red wine
2 bay leaves
1 tbsp whole grain mustard
sea salt and black pepper 

Remove meat from the fridge and let it rise to room temperature. Preheat the oven to 200°C/gas mark 6.
Roughly chop the garlic, then, in a pestle and mortar, blend it with the juniper berries, thyme and fennel seeds. Mix with 2 tbsp of the oil. Coat the haunch with the mixture and set aside until needed.
In a large roasting pot, heat the remaining oil on the hob and add the red onion. Sauté for 5 mins, then mix in the honey. Pour in 300ml water and the wine. Add the bay leaves and mustard. Bring to the boil then simmer for 15 mins. Take off the heat and season. Allow to cool.
Place the venison onto the onion mixture and cover with a lid or tin foil. Roast in the oven for 1 hr, basting occasionally. Remove the lid or foil and cook for a further 20 mins. Place the haunch on a serving plate and allow to rest for 10 mins, covered with tin foil.
In a small pan, simmer the onions and juices from the roasting potfor 5 mins, until thickened. Serve with the rested meat, garnished withthe thyme sprigs.

Other venison recipes from our Jan/Feb 2016 issue:

• Venison liver and onions
• The perfect venison steak
• Meatballs
• Stuffed hind shin stew
• Venison pie

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Jugged rabbit

Serves 4
1 whole rabbit
1 large onion
50g butter
45g plain flour
500ml red wine
1 tbsp juniper berries
1 bay leaf
7g fresh thyme leaves

Preheat the oven to 180°C/gas mark 4. Chop the onion roughly, then heat half of the butter in a large saucepan and add the onion. Add a pinch of salt and sauté on a low heat for 10 mins, stirring occasionally. Transfer to a bowl and set aside. Remove the kidneys and liver from the rabbit and joint the meat into legs, thigh and loin, with the ribcage leftover. Place the ribcage in a pan of 300ml boiling water and simmer for 20 mins to make a stock.
Meanwhile, in a large bowl, coat the rabbit joints, kidneys and livers in the flour. Melt the remaining butter in the large saucepan and add the meat pieces, frying on both sides until golden. Add a quarter of the wine, then cook for 10 mins to reduce. Continue to add the remaining wine in similar batches, reducing down each time. Add half of the rabbit stock.
Crush the juniper berries and add to the pan, along with the bay and thyme leaves. Transfer to an ovenproof pot and cover with a lid. Cook in the oven for 2 hrs. Serve with crusty bread.

Other rabbit recipes in our Nov/Dec 2015 issue:

• Rabbit and chicken liver pate
• Rabbit puddings
• Rabbit with bacon and mustard
• Slow-cooked pulled rabbit

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Pheasant and apple casserole

Serves 4
4 pheasant breasts
salt and freshly ground black pepper
1 onion
1 clove garlic
2 tbsp rapeseed oil
100g smoked bacon lardons
2 tbsp plain flour
150ml dry white wine
350ml chicken stock
2 Granny Smith apples
1 large sprig thyme
2 bay leaves

Season the pheasant with salt and pepper. Chop the onion and garlic. Heat the oil in a large saucepan and cook the pheasant breasts until browned. Remove and set to one side. Add the onion and bacon to the pan and cook until the onion has softened then add the garlic. Sprinkle over the flour and stir, cooking for 1 min. Add the wine and stock a little at a time, stirring well between each addition to ensure no lumps form.
Peel and thickly slice the apples. Add to the pan with the thyme and bay leaves. Return the pheasant to the pan and bring to the boil. Reduce the heat and simmer gently for 20 mins.

Other pheasant recipes from our Nov/Dec 2014 issue:

• Roast pheasant with spiced bread sauce
• Pheasant breasts in cider
• Pheasant pie
• Honey-glazed pheasant with celeriac
• Pot roast pheasant

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.