Sutton Hoo chicken drumsticks are full of flavour so a squeeze of lemon juice, a clove of garlic, some butter and olive oil plus a little roughly torn basil are all you need to create this tasty meal.
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 quick but surprisingly filling dish highlights the delicate flavour of the hare meat which is darker and gamier than rabbit with a distinctive flavour more akin to venison.
The marinade for these venison skewers add flavour and spice while also ensuring the meat doesn’t dry out while cooking. With the Tzatziki style dip and a green salad and rice, this recipe is perfect for laidback summer evenings.
- Prep Time: 15 minutes
- Cook time: 15 minutes
- Serves: 4 people
- 2.5cm (1inch) piece of fresh ginger
- 2 cloves of garlic
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp chilli flakes
- ¼ tsp ground cinnamon
- 6 black peppercorns, crushed
- 2 cloves
- 1 small tub (250ml) plain yoghurt
- 2 tbsp olive oil
- ½ cucumber
- 275ml (1/2 pint) plain yoghurt
- ¼ tsp ground cumin
- lemon juice
- mint leaves
- salt & pepper to taste
- Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.
- Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.
- Leave to marinate in the fridge for several hours, preferably overnight.
- Drain the meat and thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
- For the sauce: coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes. Press the cucumber and pour away the excess liquid.
- Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste.
- Serve with rice and a fresh green salad.
Thank you to Game-to-eat for sharing this recipe with us.
Friday night in to yourself? Crack open your favourite beer, take over the kitchen and cook up this gorgeously sweet and smoky roasted pigeon. Marinated in a tasty mustard glaze and served with a fresh and fruity salad.
Sumac is an incredibly versatile Middle Eastern spice with a tangy lemony taste. It pairs perfectly with full-flavoured Sutton Hoo chicken as well as game, lamb, fish and vegetables. Here, its incredible flavour creates a mouthwatering marinade, but you can also use it for dry rubs and dressings, as well as a condiment alongside salt and pepper.
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.
In late spring, when the British asparagus season is in full swing, homegrown free-range lamb is at its most tender. It’s the perfect time to swap the Sunday roast for lightly grilled lamb chops.
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.
Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.
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.
Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.
This is a great lamb recipe for the barbecue - a whole butterflied leg of lamb coated in an allspice , garlic, lemon and thyme rub - superb on the BBQ.
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!
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.
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.
Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages
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.
September 16 2020
Tried and tested, this game pie can be served hot or cold for a comforting meal.
This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background. In place of chicken, you could also use duck.