Stevie Parle's Boxing Day recipes People are often wary of cooking game, haunted by memories of dry, grey meat at disastrous dinner parties. It really doesn't have to be this way. Early in the season, game can be served rare after a quick blast in the oven; later, in December, slow cooking comes into its own. Wild rabbit can be tricky because they tend to be so inconsistent, so I go for the easier-to-cook farmed variety. However, this recipe is a revelation, perfect with pasta, polenta or a delicious pile of buttery mashed potato. The key is to pull the meat off the bone and chop it roughly before reintroducing it to the pan, allowing the juice to coat each little bit of meat and prevent dryness. The ragù works with hare and game birds, too; just be sure to cook the meat until it is soft and chop it up finely enough to ensure each piece is well coated by the sauce. Pheasant can be rather dry, particularly when roasted whole. When jointed and slow cooked in brandy with a little lubrication from fatty sausages and a splash of cream, they become a soft, luscious and rich meal, ideal after a brisk Boxing Day walk. This recipe is also great with guinea fowl, rabbit or partridge. The partridge dish here is inspired by a classic Spanish recipe called escabeche, which uses a kind of pickle and is great to eat, but slow to make. Cutting the partridges in half so they cook easily and quickly, and adding vinegar and bay leaves, results in a delicious sharp-edged roast, great with mashed squash or sweet potato. Think beyond the usual cold cuts or Yet Another Roast this Boxing Day - you'll be glad you did. Spice Trip by Stevie Parle and Emma Grazette (Square Peg £20), is available from Telegraph Books at £18 + £1.35 p & p. Call 0844 871 1515 or go to books.telegraph.co.uk