Rose Prince on Muck Rack

Rose Prince

United Kingdom
As seen in: MSN, Daily Mail, Irish Daily Mail, MSN UK, The Telegraph, Yahoo News, This is Money, The Spectator, The Tablet, The Daily Independent (Ashland, KY) and
Cook, food writer, author of five cookbooks including latest Dinner & Party due September 2017 - have a look/pre-order at link below
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Articles by Rose Prince

Cook books for a colourful Christmas

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By Rose Prince
| The Spectator Australia
‘When people see the word “chef” on the cover of a cookbook, it can set off alarm bells. It’s intimidating, I get it,’ says Ben Lippett, a former chef. The statement does make one wonder. When does a cook become a chef or a chef become a cook? Recently I sulked, I don’t know why, when a friend introduced me as ‘a chef’. It is an estimable compliment, surely suggesting one is better than a good professional cook. But I have never put in all those hours.
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Turkish delights: the best of the year’s cookbooks

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By Rose Prince
| The Spectator Australia
‘Recipes are like magic potions. They promise transformations,’ says Bee Wilson in her introduction to Sylvia Plath’s Tomato Soup Cake (Faber, £12.99), a collection of classic authors’ recipes. You have to pray that tinned tomato soup will indeed be transformed into something nice-tasting, or that Noel Streatfeild’s filets de boeuf aux bananas will not be as revolting as it sounds.
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Unearthing Joy

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By Rose Prince
| Boisdale Restaurants
When as children we would pull carrots from my mother’s vegetable garden, we loved the misshapen ones the best. The funnier — or ruder — the carrot, the more we were thrilled. Of course, scrubbing the mud from those awkward nooks was one hell of a job. But worth it for the extreme sweetness that a very fresh carrot yields, even more heavenly when it shines with butter. I still think of those nubbly carrots when shopping for vegetables.
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A choice of this year’s cook books

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By Rose Prince
| The Spectator Australia
What a relief to find ourselves in a non-faddy cook book year. We are not being encouraged to chew only plants, ferment everything, grow burgers in labs or devour insects. It’s not that I don’t look for answers to how we should eat to survive the future, but I know a thing or two about the human appetite and no scheme seems any more sustainable than the way the West eats now.
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Roast venison loin with braised lentils

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By Rose Prince
| Shooting UK
This recipe is generous for two but I always make double if cooking lentils, grazing on them throughout the week. They have beneficial health properties, as does venison, so this dish ticks every box.
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Venison picnic pie recipe

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By Rose Prince
| Shooting UK
I used to make this lovely venison picnic pie recipe when I ran a bakery with my teenage children. This is your opportunity to make your own rough puff pastry, though you can use ready-made. Once you have mastered rough puff, however, I think you will agree that it is so much more delicious than ready-made. The recipe for the pastry is one adapted from Richard Bertinet, a very great baker indeed. I make more than needed as it is easier to handle, then freeze the rest.
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Minced venison meatballs recipe with mint and Manchego cheese

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By Rose Prince
| Shooting UK
Braised minced venison meatballs, Spanish style with butter beans, green peppers and garlic broth Ingredients 500g venison mince 1 egg, beaten 100g fresh breadcrumbs 6 thin slices smoked streaky bacon, finely chopped 2 tbsp manchego cheese, grated 2 tsp fresh mint, chopped ½ tsp freshly ground black pepper large pinch salt 3 tbsp olive oil 3 tbsp extra virgin olive oil 2 cloves garlic, chopped 1 white onion, chopped 1 green pepper, chopped 125ml dry sherry 250ml stock 750g butter or white...
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Venison steak tartare recipe

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By Rose Prince
| Shooting UK
What could be simpler than a venison steak tartare recipe? You certainly shouldn’t feel guilty for swapping your beef for venison, after all, it’s low in fat and as natural as the woodlands the deer came from. (Read which deer species makes the most delicious venison?) Venison steak tartare recipe Ingredients 4–6 slices rye sourdough bread (soft type, not seeded) 100g melted butter 2 tbsp olive oil 1 head of radicchio, quartered — there are various types on sale at this time of year.
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Venison and mushroom pies

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By Rose Prince
| Shooting UK
Our Christmas this year will be select and grown-up — that is, without small children. So we rise late, make cocktails and toast, not having to prepare a giant roast. We might have some canapés, then bake these pre-prepared pies filled with a creamy mix of mushrooms and delicate venison fillet. Pithiviers resemble a sort of upside-down pie, not dissimilar to a Wellington but very decorative. They need a little patience to make, but can be prepared the previous day, refrigerated and then baked.
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A choice of this year’s cook books

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By Rose Prince
| The Spectator Australia
The revolving doors of the 1990s’ restaurant scene saw a cast of great characters, sadly now on the wane. One of the so-called ‘modern British’ movement’s greatest champions, Terence Conran, has departed; we have lost Alastair Little and Andrew Edmunds, and only last month Joyce Molyneux, of Carved Angel fame. Who? What?
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adaptable Mediterranean style dish

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By Rose Prince
| Shooting UK
Recipe for grilled partridge, pilaf and late-summer fruits Ingredients 2 partridges 2 figs, halved (or red plums or greengages) 1 lemon, cut into quarters 4 sprigs fennel or dill leaves For the rub: Zest of one lemon 2 pinches mild chilli powder Sea salt Freshly ground black pepper 1 TBSP olive oil For the pilaf: 1 tbsp pine nuts 50g butter 3 white onions, finely chopped ½ tsp ground allspice Half a cinnamon stick 8 saffron threads 150g basmati rice 4 soft, dried apricots, sliced About 700ml...
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a quick and simple summer recipe to try

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By Rose Prince
| Shooting UK
Pot roasted duck salad For the confit: 2 mallard, oven ready 4 tbsp duck fat 1 star anise, crushed in a pestle and mortar zest of one lemon ½ tsp ground black pepper pinch of cinnamon ½ tSP sea salt For the dressing: 3 eggs 2 tbsp large capers 2 tbsp cornichons (baby gherkins), drained 2 large handfuls flat-LEAF parsley leaves from 2 sprigs tarragon 1 tbsp chopped shallot 3 tsp Dijon mustard 1 tsp sugar 1 tsp white wine vinegar 5 tbsp extra virgin olive oil To serve: 16 asparagus spears 8...
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cook one of HM The Queen's favourite recipes

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By Rose Prince
| Shooting UK
Apparently, HM The Queen likes one of her favourite dishes — Gaelic steak — two ways. When at one of her English homes, this incredibly rich, French-style, recipe is made with beef fillet steak. However, when at Balmoral, it is made using venison shot on the estate. I have not been able to discover which deer species is best, but I imagine that, when served at a small gathering, it would be the more conveniently-sized roe.
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what does it mean and how can you make one?

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By Rose Prince
| Shooting UK
What is a ‘dirty burger’ anyway? The ‘dirty burger’ moniker simply reflects the trend for adding a lot of fat to the meat mix. Most of it renders away during cooking and the texture of the burger is beautifully tender, with the fullest flavour imaginable. This will be even more greatly enhanced by mixing the meats — duck and venison, for example, or add wild boar if available. If using pheasant meat, increase the fat ratio.
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Game cottage pie recipe by Rose Prince for Shooting Times

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By Rose Prince
| Shooting UK
It’s often noted that cooking wild meat is tricky because it lacks fat, but a bit of bone marrow in this game cottage pie recipe solves the issue, says Rose Prince.
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Venison sausages recipe with warm potato salad and pickled carrot

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By Rose Prince
| Shooting UK
It may have taken a revolution to put venison into local supermarket chillers, but its current popularity is heartening, says Rose Prince. Serves four. You would never have seen venison sausages in a supermarket 20 years ago. Game was a luxury. While grouse will always be expensive, a deer yields lots of cheap cuts. It took a revolution to put venison into supermarket chillers. My theory is that the BSE/vCJD — known as mad cow disease with a variant that passed into humans — scandal started it.
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Spicy pheasant pilaf recipe inspired by Elizabeth David

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By Rose Prince
| Shooting UK
Spiced mushroom and pheasant pilaf Ingredients 1 pheasant 2 tbsp melted butter, plus 1 tsp vegetable oil, for frying 350g long-grain rice or basmati rice 3 tbsp extra virgin olive oil 1 large white or brown onion, finely chopped 3 cloves 1 small cinnamon stick ½ tsp whole cumin seeds 3 cloves garlic, finely chopped 2 pinches ground allspice ½ tsp ground coriander seed 10 dried apricots, sliced 20 small chestnut mushrooms, sliced To serve flat-leaf parsley, chopped 6 tbsp thick yoghurt,...
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Partridge recipe with roasted quince, Italian lentils and Merguez sausages

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By Rose Prince
| Shooting UK
Rose Prince is spreading the word about the earthy qualities of lentils, with the help of gently roasted partridge and spicy merguez sausages. Serves two.
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How to cook meltingly delicious duck

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By Rose Prince
| Shooting UK
Two-phase duck cooking is the route to perfectly prepared mallard, as Rose Prince shows with a dish that is equally delicious hot or cold. Serves two. It would be ridiculous to inform anyone above nursery school age of the difference between a chicken and a duck. Yet behind their marked appearances lies a cooking problem. Roast a chicken for the correct amount of time and the legs will be as tender as the breast meat. Not so with a duck, whether it is domestic or wild.
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Lockdown creations: the best of the year’s cookery books reviewed

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By Rose Prince
| The Spectator Australia
‘I may, one day, stop making notes and writing down recipes,’ Nigel Slater says in A Cook’s Book (Fourth Estate, £30). Please don’t. This is his 16th book and his writing feels as fresh as it ever did. I remember cutting out his recipes from Elle Magazine three decades ago, and I do not believe he has ever put pen to paper without wanting his ideas to work for others. Mountains of good food must have been set on tables and shared by people as a result, because Slater is a master of his trade.
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Wild boar Moo Shu

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By Rose Prince
| Shooting UK
There’s only one solution when Rose Prince is struggling to get a table at a favourite Chinese restaurant — make one of the top dishes at home. Serves four. I love a shopping challenge and nothing satisfies my curiosity more than a mooch around a Chinese supermarket — or online shop — for ingredients. The test is not to recreate a dish that is offered in any Chinese takeaway, but something more authentic.
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Recipe for venison cannelloni

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By Rose Prince
| Shooting UK
There is something deeply satisfying about honest, humble pub grub and Rose Prince brings that feeling home with rich venison cannelloni. Serves two. There’s a group of pubs, scattered between inner London and Oxford, that I urge anyone to seek out. The term ‘gastropub’ is used to describe pub food. I dislike it. Gastronomy is not what pub food should be. The best, most honest, authentic fare goes well with humble British ales and a modest wine list.
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Why is game still stuck in a class divide

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By Rose Prince
| Shooting UK
Once expensive and with barbaric laws of protection, game is more affordable today but struggles to shake off its past, says Rose Prince In one sense, game today costs a markedly different amount depending on who you are. For a paying Gun, that brace of pheasants you take home at the end of the day will be one of the priciest foods you can buy. A person who shoots in their own backyard, so to speak, gets theirs free, more or less.
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Pheasant croquetas with smoked ham

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By Rose Prince
| Shooting UK
Creamy pheasant croquetas are a tasty Spanish tapas favourite that Rose Prince elevates to a filling main-course feast with a simple salad, for Shooting Times. Makes 18 croquetas, serving 4 as a main course with the peas and beans.
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Quail with chorizo and aioli

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By Rose Prince
| Shooting UK
In centuries past, people shot quail while out after partridges, but these days you won’t find them on our quarry list, says Rose Prince. Serves two. Quail with chorizo and aioli Should you be tempted by this recipe for quail with chorizo, a favourite discovered at Tom Pemberton’s wonderful Notting Hill restaurant, Hereford Road, I highly recommend British quail fromThe Wild Meat Company, whose birds are loose-housed in free-to-fly barns. They are also larger than usual.
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why it's an essential ingredient in a burger for taste

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By Rose Prince
| Shooting UK
A successful burger is all about the fat, so Rose Prince recommends adding suet and bone marrow for a silky texture and superb flavour. Makes two large patties. ’I have reached a point in life when my children frequently tell me I am out of date on countless topics. Both my children cook and one is a baker, a butcher and has been trained to make charcuterie. I’m proud of Jack, obviously, but when we cook together, it is not only the food that gets heated.
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Recipe for wild sea trout with crayfish

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By Rose Prince
| Shooting UK
Wild sea trout is a rare treat and, paired with the plentiful, invasive signal crayfish, it makes for a glamorous summer cocktail, says Rose Prince. Serves four. The summer treat that is wild sea trout is one I’ve always anticipated with relish. The heavy restrictions on sea trout fishing in British rivers mean that a meal of this delicately flavoured salmonid has become a rare speciality.
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Citrus flavoured roast teal recipe by Rose Prince

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By Rose Prince
| Shooting UK
Fast-flying teal offer a real sporting challenge and each one in the bag makes the perfect portion size for Rose Prince’s citrus-flavoured roast teal. Serves four. Roasted Teal, the most delicious wild bird I have written before about the greatness of a wild mallard breast when perfectly cooked. Likewise, a teal in good condition is the epitome of delicacy. The meat is paler, less bloody and one is an ideal single helping. And they are easy to cook using the pan first, oven after method.
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Venison stew Indonesian style by Rose Prince

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By Rose Prince
| Shooting UK
Marrying game with the explosive flavours of Indonesian cuisine is a real master stroke, as Rose Prince proves with this spicy venison stew. Serves four. Game is perfectly adaptable for Indonesian dishes, as this venison stew will prove. Substituting chicken with pheasant or rabbit for satay works beautifully. A spatchcock partridge marinated in fragrant spices to eat fried — with sambal, of course, and nasi goreng on the side — is a great feast to share.
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Pheasant supper recipe using breaded pheasant breasts

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By Rose Prince
| Shooting UK
Originally made with veal, this versatile recipe lends itself readily to pheasant and makes for a perfect supper dish, says Rose Prince. Serves two. Pheasant Holstein, a flattened, crumbed breast, fried golden, served with a fried egg on top. I ate a version of this pheasant supper recipe not long before Christmas last year, in what seemed like a brief outbreak of unlocked freedom. The venue was the Fox Inn at Corscombe, Dorset, a pub that has recently been taken over by the chef Mark Hix.
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Pot roast duck recipe with potatoes by Rose Prince

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By Rose Prince
| Shooting UK
Whether farmed or wild, duck legs make for a rich and flavoursome pot roast with potatoes, apples and peppery greens, says Rose Prince. Serves two. I have a confession to make. This pot roast duck dish was cooked with the legs of a farmed duck. The plan was to use wild mallard legs, but moving house got in the way of meeting up with a duck-shooting friend. I am a fan of good farmed duck, but the wild stuff certainly gives a stronger flavour.
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Using the whole pheasant

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By Rose Prince
| Shooting UK
Sometimes the best bits of a pheasant get forgotten about, says Rose Prince. So here are five recipes that use a pheasant in full. The principle of making the most of what you’ve got was never absent from our great-grandmothers’ kitchens. Yet today commercial poultry is rarely sold with the giblets, head or feet and game dealers rarely keep back the livers, an exceptionally good piece of offal due to the amount of corn a pheasant eats.
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Venison fillet recipe - venison tataki

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By Rose Prince
| Shooting UK
Yearning for the delicious, fresh flavours of south-east Asian cuisine, Rose Prince makes venison fillet the extravagant star of this tataki dish. Serves four. Pheasant, partridge and wild duck are ideal meats for stir-fry and venison is a perfect alternative to beef or fresh tuna in this venison fillet recipe, tataki. Fillet is extravagant, but the texture and flavour is so clean that I felt energised for hours after eating this.
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Boned pheasant roasted with grapes and lentils

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By Rose Prince
| Shooting UK
Rose Prince shows you how to bone a pheasant and makes a juicy and succulent roasted pheasant dish. Serves two. A prepared boned pheasant I have avoided boning chickens or similar for years, thinking it was a fiddle. I was unable to decide if it was a distinct improvement, save for the fact that it makes carving easier. However, that was before spending a lot more time with my expert butcher son this year.
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The one-tin Christmas lunch to beat the washing up!

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By Rose Prince
| MSN
© Provided by Daily Mail MailOnline logo There’s one trimming of the Christmas feast that we’d all very happily do without — the washing up. A traditional festive dinner takes the phrase ‘multiple-pan meal’ to the extreme. There are the roasting tins for everything from the turkey to pigs in blankets, plus all those saucepans to handle the various vegetables, not to mention the bread sauce, and the gravy. And then, of course, there’s the crockery and all that glassware.
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FEMAIL reveals the best Christmas meal kits

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By Rose Prince
| The Girl Sun
Published: 22:15 GMT, 9 December 2020 | Updated: 22:15 GMT, 9 December 2020 The ultimate takeaway is here: everything you need for a bespoke Christmas dinner, delivered to your door by the UK’s finest independent producers. While there will be many who have ordered online from the vast ranges offered by supermarkets, the trend for a more exclusive service is growing.
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Guinea fowl recipe Italian style by Rose Prince

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By Rose Prince
| Shooting UK
Sweet, slowly roasted guinea fowl paired with an earthy, traditional chicken liver sauce gives a delicious taste of Tuscany, says Rose Prince. Serves 2-3 This guinea fowl recipe originated from northern Italy. It is a sweet-sour concoction of sautéed chicken livers to serve with gamebirds, including guinea fowl. I found the guinea fowl recipe in a book by a fellow Dorset cookery writer, Anna Del Conte. I have admired Anna since I met her many years ago.
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Roast partridge with moutabal, watercress and white cabbage salad

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By Rose Prince
| Shooting UK
This roast partridge dish is perfect for a light supper, but do be kind to your guests and carve the fiddly birds before serving, says Rose Prince. Serves four. Partridges can present an especially awkward grapple. So seam the breast meat off the ‘crown’ of this roast partridge recipe and joint the legs so they can be picked up. This method works well with this partridge recipe, a platter 
of jointed roast partridge, aubergine, sesame and lemon purée and a mustardy salad.
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Remembering the life of Shannon Rice 1996 - 2020

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By Rose Prince, Beth Bruner, Heidi Sanor
| The Daily Independent (Ashland, KY)
Shannon Leigh Rice 1996 - 2020 Follow story To follow Shannon's Story, enter your email. You will receive email notifications when changes are made to the online memorial, including when family and friends post to the Guestbook. Back to Shannon's story Receive email updates when there are changes to this story. Become the owner of this obituary to manage the guestbook, edit the notice, and more.
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Recipes with wild boar

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By Rose Prince
| Shooting UK
Wild boar are highly elusive creatures and buying their delicious meat isn’t easy either, but Rose Prince’s koftas make the hunt well worth it. Serves four. I’d only been working for the Daily Express for a month back in 1998 when an editor called asking me to go on a wild boar hunt. Not a shoot, mind. The only shot would be that by a photographer.
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Braised lentils with duck and venison

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By Rose Prince
| Shooting UK
Puy lentils are the king of pulses, their earthiness acting as a perfect foil for the richness of braised duck legs and venison, says Rose Prince. Serves four. My mother was a cook ahead of her time. I must have been a teenager, some 40 years ago, when she made a dish of French Puy lentils for lunch. I had never eaten a lentil in my life and was not even keen on beans and peas, so I struggled with the little brown discs that had been simmered with garlic, herbs and meat stock.
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Venison pasta recipe by Rose Prince

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By Rose Prince
| Shooting UK
We think of pasta as being Italian but it’s eaten all over the world, and this Azerbaijani version is wonderful with venison, says Rose Prince. Serves four. Venison Khingal It is easy to believe that pasta belongs to Italy, but versions of it 
are found all over Europe and Asia. In the south of France, nouilles are eaten with butter and cheese from 
the Alps. In Greece, you will always find 
a good dish of braised lamb and pasta 
on taverna menus.
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Pheasant Maryland recipe

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By Rose Prince
| Shooting UK
It’s not always easy to get children to eat pheasant, but Rose Prince thinks this 1970s classic will be a hit with even the toughest young crowd. Serves 4 to 6, depending on appetite. My mother’s most-used everyday cookbook in the 1970s was an edition of The Constance Spry Cookery Book that she must have been given after her wedding in the late 1950s. I still use many recipes from this great tome: the dark and sticky Belvoir ginger cake, the toffee pudding and her method for sugaring a roast ham.
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Slow cooker venison recipe by Rose Prince (also for other meats)

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By Rose Prince
| Shooting UK
Slow-cooked, tender venison is the perfect fit for this creamy, aromatic biryani recipe that Rose Prince picked up from a home kitchen in Delhi. Serves four. I once toured the basmati fields of Haryana Province, north of Delhi. Basmati is, to me, the world’s finest rice, with a long needle-like shape and heavenly fragrance. In India, 
it is regarded the same way we might 
view a Devon red ruby cow – a rare breed among hybrids.
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a flavoursome base for many dishes

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By Rose Prince
| Shooting UK
Using the bones from game birds to make stock is well worth the effort as it can form a flavoursome base for many dishes, advises Rose Prince. Makes 1 litre/four helpings of base broth. In my kitchen, making stock from leftover bones or carcases is part of an economic plan. It is a simple process that extracts a greater value from the bones of game birds, yielding 
a second meal.
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Grilled venison on skewers recipe

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By Rose Prince
| Shooting UK
If you're looking for healthy eating and fresh flavours like citrus and chilli, then this recipe from Rose Prince is just perfect I have recently discovered a new ingredient, pul biber, which has the perfect balance of chilli and spice. Originating in Turkey, along with the kebab, it has a fruity, rich perfume and makes an ideal seasoning for venison. Also known as Aleppo pepper or piment d’Alept, it is available from supermarkets and specialist shops.
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Pheasant cider casserole recipe from Rose Prince

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By Rose Prince
| Shooting UK
This pheasant breast casserole is a wonderful winter warmer for a dinner party and also a great way to use up legs to create a delicious stock. Serves 4 It would be dishonest not to admit that pheasants are the least easy game meat to slow-cook. I have chewed my way through plenty of dried-out meat in the past, cooked by myself and others. Pheasant stew was a feature of my upbringing, since my father regularly shot, and it was not something I ever looked forward to.
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Christmas recipe for game terrine

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By Rose Prince
| Shooting UK
Once the big Christmas roast has been consumed, the chef can relax and enjoy make-ahead delights such as a rich game terrine, says Rose Prince. Serves 6-8 Having spent many years in the Christmas kitchen, I like to have to hand what I call festive picnic foods. As far as I’m concerned once the big roast has gone on to the table, it will be the last foray into cooking. After that, we hunter-gather in fridge and larder, eating whatever we find.
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Venison chilli con carne recipe by Rose Prince for Shooting Times

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By Rose Prince
| Shooting UK
Who doesn't love a good chilli? Rose Prince makes hers with minced venison and coffee, which brings all the flavours together wonderfully.
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partridge cooked en papillote by Rose Prince

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By Rose Prince
| Shooting UK
Here's a simple way to serve partridge that makes it easy for your guests to eat. Serves two. Cooking little partridges individually in parchment parcels results in beautifully tender meat with a gorgeous golden finish. With less air around it and 
a little bit of fat, at a decent temperature of 150°C, the bird part steams, part roasts.
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