The trigger for this recipe is the typically northern Italian way of braising hare (lepre) in salmi. They put a hare into a wine marinade with onions, celery, juniper berries and and rosemary, to soften the flavour of the strong-tasting meat as well as tenderising it. Then the important thing is to let the hare cook very slowly.
The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!
A delicious, simple-to-prepare family Sunday lunch.
Gressingham's famous “one pan duck”. A delicious recipe prepared in just one pan to save on washing up!
Using partridge as a healthier alternative to chicken, this creamy risotto will soon become a firm favourite.
This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.
This is a great dish to make if you want to whip up something quick and easy. The beef is first poached and then lightly fried with tomatoes and spices – perfect for scooping up with some flatbread or serving with fluffy white rice, some natural yoghurt and a crunchy Salad Shirazi; a few radishes would go down very well too.
Pheasant and pear’s seasons run parallel and pair beautifully in Hannah from Herbs and Wild’s dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn or winter lunch.
Tender and delicate partridge breasts are the star of the show in this simple dish. Buttery sweet red apples and rosemary complement partridge’s mild gamey flavour perfectly, while a comforting scoop of mash soaks up all the lovely juices.
Lamb keema is hugely popular across the Indian subcontinent and the comforting combination of minced lamb, peas and gravy make this a perfect choice for curry aficionados and newbies alike.
Fresh, fast, and full of flavour, you’ll have this Japanese-inspired stir fry on the table within half an hour. Made with protein-rich mallard, marinated in teriyaki sauce, and served with stacks of vegetables.
This British twist on a Spanish paella will melt your heart. Designed by Big Green Egg chef Ross Anderson as part of their cookery class held at River Cottage, it combines pheasant and seafood with pearl barley and traditional paella flavours.
Slow cooked rabbit in a tasty smoked bacon, vegetable and herb sauce, served over pappardelle pasta. A simple and satisfying recipe, perfect fo a cold winter's night.
Spreading butter and olive oil over partridges, along with streaky bacon, ensures the delicate meat remains tender and moist during roasting while adding thyme and juniper berries to the cavity adds another layer of flavour.
Instructions
- Pre heat the oven to 200ºC/400ºF/Gas Mark 6.
- Place 1 sprig of thyme, 3 juniper berries in the cavity of each bird and season with salt and pepper. Tie the legs together with some string before cooking.
- Spread softened butter and oil over the birds and place a rasher of bacon on each breast. Put in a roasting pan and cook for 30 minutes. To check the bird is cooked, place a skewer in between the leg and breast and the birds are cooked when the juices run clear.
- Pour some of the juice into a small saucepan and keep on a low heat. In the meantime heat a little olive oil and sauté a selection of wild mushrooms in season. .
- Place the mushrooms on the plate together with the partridge and crispy bacon. Serve with a little of the heated juice, braised cabbage and mashed potato.
Thank you to Game-to-eat for sharing this recipe with us.
If you love red meat but need to watch your weight or your cholesterol, this simple stir fry delivers big flavours while without the fat. Venison steaks are marinated in soy sauce for 30 minutes before cooking then need only 2 or 3 minutes in a hot wok.
On a hot summer evening, fire up a charcoal barbecue to enjoy this light and healthy recipe for grouse inspired by North African cuisine.
Delicious yet quick and easy to make, these tortilla wraps filled with sweet and crunchy pomegranate seeds, homemade slaw and full-flavoured venison loin are a light but satisfying way to enjoy venison in the warmer months.
Instructions
- Season the venison and sear in a hot pan for 2 minutes on each side.
- Place into a hot oven (200ºC) for 2 minutes.
- Remove from the oven and allow to rest for a further 5 minutes.
- Mix the cabbage, carrot, onion and cumin together to make a slaw.
- Warm the tortillas.
- Slice the venison and place on the tortillas and top with the slaw.
- Finish with the pomegranate and serve.
Thank you to Game-to-eat for sharing this recipe with us.
If you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.
Instructions
Thank you to Game-to-eat for sharing this recipe with us.
In this recipe, mallard is perfectly paired with a creamy and aromatic peppercorn and wild thyme sauce. Simple but spectacular, this dish is sure to impress.
This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.
The sweetness of the fruits and honey in this impressive dish perfectly balances the earthy flavour of wild boar and the almonds and hazelnuts.
Indian spices, butternut squash, sweet potato and partridge make this simple recipe a perfect autumn warmer. Serve with rice, Indian flatbread and spiced Aubergine for a true feast.
24 hours may seem a long time, but once the pork is in the oven, there’s nothing to do but let it gently cook, producing meltingly tender pork that will just fall apart into shreds.
This is a take on a traditional Catalan dish of rabbit, beans and chorizo. With strong flavours and smokey paprika baked long and slow in the oven, the meat will be juicy and tender.
If you’re bored of bland burgers, you’ll love the gamey flavour of these venison burgers. Made with seasoned venison mince, they can’t be beaten in a brioche bun with onions and a melted slice of Stilton.
