Get back to basics with this simple recipe for wood pigeon cooked on an open fire
This show-stopping roast is a great dish for entertaining. When slow-roasted in this way, the lamb becomes so meltingly soft that it falls off the bone, perfect for stuffing into pockets of flatbread alongside salads, yogurt and pickles, shawarma-style. Start it the night before, so the marinade has a chance to infuse the lamb.
Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
Wild rabbit is plentiful when wild garlic can be found in British woodlands, and the two flavours are a match made in heaven in this easy casserole recipe.
The bold flavour of teal can take other strong flavours so this sweet, spicy, salty and sour Thai curry sauce is both easy and quick to make and tastes miles better than the local takeaway!
Hare pie
February 07 2022
Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.
Vindaloo is infamous for being the most fiery curry one can order at the curry house. However, traditionally this Goan dish of strong Portuguese influence is tangy, rich and warming. Using diced venison instead of typical lamb or chicken, this dish is packed with flavour rather than off-the-richter scale heat from chilli alone.
This one-pot sausage casserole recipe can be made with either venison or wild boar sausages and your favourite bean. It is a simple and tasty dish, with fennel seeds providing additional flavour.
Goulash is a hearty stew of meat and vegetables, typically seasoned with paprika. The dish originates from Hungary and is ideally suited to our diced wild boar.
Enjoy a lazy Sunday with this easy but delicious one-pan roast recipe. Once in the oven, you only need to open the door once to baste and add the last two vegetables, giving you plenty of time to relax with a coffee and the Sunday papers.
A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.
This easy one-pot recipe is a failsafe way to cook pheasant for maximum flavour and moist, tender meat. Serve with mashed or roast potatoes for a hearty Sunday lunch on a crisp winter’s day.
A delicious melt-in-the-mouth slow cook shoulder of lamb infused with the flavours of Earl Grey tea, fresh rosemary, thyme, honey and stock. Using only five ingredients it's a must for the weekend!
Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak. Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200 degrees.
A simple and delicious way to cook squirrel - the meat is surprisingly tender and responds so well to the high heat of the oven. The pumpkin, sage and nuts are perfect with the squirrel but also works with rabbit, pheasant or even chicken.
Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick and simple autumnal supper or first course.
If you’ve got a garden full of courgettes and tomatoes, there’s no better way to celebrate the Glorious Twelfth and the start of the grouse season than with a colourful ratatouille.
This dish combines tender, barbequed venison haunch steaks with a zingy, chunky tomatillo salsa brought together in a warm, soft taco. These rustic, fresh tacos pair perfectly with an ice-cold Corona and lime!
Spatch-cocking the pheasant means it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.
Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.
This dish has a real North African feel to it. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavour, but also helps to moisten and tenderise the meat. You can do this with partridge, pigeon or even chicken.
I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.
Duck really lends itself to strong flavour pairings. This recipe uses Ras El Hanout which literally translates as “top of the shop” meaning the best spices from the top shelf of your local bazaar.
A modern version of a classic pairing, Hoisin and Duck are an absolute classic I never tire of. Updated here to include pickled radishes, which beautifully cut through the richness of the sauce.
