Recipes

Pheasant with harissa, chicory & orange October 18 2019

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.

Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs October 18 2019

This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.

Grilled Lamb Chops with Garlic and Caper Sauce and a Spring Salad August 08 2019

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.

Sautéed Partridge Breast Fillets with Rosemary and Apples July 31 2019

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.

Roast Sutton Hoo Drumsticks with Lemon, Garlic and Basil July 31 2019

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.

Spiced Plum and Venison Salad July 31 2019

Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.

Lamb Keema July 31 2019

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.

Teriyaki Mallard Stir Fry with Noodles July 13 2019

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. 

Pearl Barley Pheasant and Seafood Paella July 11 2019

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. 

BBQ Pigeon with Mustard Glaze July 09 2019

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.

Rabbit with Pappardelle July 02 2019

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. 

Tandoori Partridge with Almond Rice June 28 2019

Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties, served with hot fluffy naan bread, rice and chutney


Spatchcocked Pheasant with Salsa Verde May 24 2019

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.


Roast Partridge September 20 2018

Roast Partridge

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.

Preparation

  • Prep Time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 4 people

Ingredients

  • 4 whole partridges (one per person), ready prepared
  • 4 sprigs fresh thyme plus a few leaves
  • 12 juniper berries
  • salt and freshly ground pepper
  • 8 slices streaky bacon
  • mix of butter, olive oil
  • selection of wild & exotic mushrooms
  • olive oil

Instructions

  1. Pre heat the oven to 200ºC/400ºF/Gas Mark 6.
  2. 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.
  3. 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.
  4. 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. .
  5. 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.


Venison Stir Fry December 26 2017

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.


Roast Woodcock with Mixed-Berry Sauce December 26 2017

This elegant recipe made with blackberries, redcurrants, blueberries and cranberries ideally complements the woodcock’s rich and delicious flavour.


Pheasant and Red Cabbage December 26 2017

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.

Venison stew with nettle dumplings September 22 2017

Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking. 


Thai Red Teal Curry September 20 2017

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 September 16 2017

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.


Grouse kebab & cauliflower cous cous August 14 2017

On a hot summer evening, fire up a charcoal barbecue to enjoy this light and healthy recipe for grouse inspired by North African cuisine.

Venison & pomegranate wraps July 28 2017

Venison & pomegranate wrap
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.

Preparation

  • Prep Time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 4 people

Ingredients

  • 500g venison loin
  • 8 small flour tortillas
  • 50g shredded carrot
  • 50g shredded savoy cabbage
  • 50g pomegranate
  • cumin
  • Cornish sea salt
  • Milled black pepper

Instructions

  1. Season the venison and sear in a hot pan for 2 minutes on each side.
  2. Place into a hot oven (200ºC) for 2 minutes.
  3. Remove from the oven and allow to rest for a further 5 minutes.
  4. Mix the cabbage, carrot, onion and cumin together to make a slaw.
  5. Warm the tortillas.
  6. Slice the venison and place on the tortillas and top with the slaw.
  7. Finish with the pomegranate and serve.

Thank you to Game-to-eat for sharing this recipe with us.


Sloe Gin & Wild Boar (or Venison) Sausage Roll July 28 2017

Sloe Gin & Wild Game Sausage Roll
With the right ingredients, the humble sausage roll can feel like one of the finest things you’ll ever eat! The deep fruity flavours of sloe gin work perfectly with rich game: wild boar and wild venison are both ideal.

Preparation

  • Prep Time: 45 minutes
  • Cook time: 25 minutes
  • Serves: 4 people

Ingredients

  • 100g wild boar sausagemeat (or venison mince)
  • 100g pork mince
  • 500g puff pastry sheet
  • 50g diced onion
  • 50ml Sloe Gin
  • Chopped fresh thyme
  • Chopped fresh sage
  • Cornish sea salt
  • Milled black pepper

Instructions

  1. Mix the game mince, pork mince, diced onion, chopped herbs and sloe gin. Season well.
  2. Place the mixture on the pastry and roll over to form a sausage roll.
  3. Crimp the edges, score the top and brush with an egg wash.
  4. Place into a hot over 180℃ for 25 minutes.
  5. Once cooked removed from the oven and allow to rest.
  6. Slice and serve warm with a little spiced apple chutney.

Thank you to Game-to-eat for sharing this recipe with us.


Venison Burgers June 23 2017

Venison burgersIf 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.

Preparation

  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

  • Approx. 500g coarsely minced venison
  • ½ a large onion, finely chopped
  • 3 generous heads of parsley, finely chopped
  • 3 egg yolks
  • 1 handful of white breadcrumbs
  • Salt and freshly ground black pepper
  • ¼ pint of milk

Instructions

  • Start by soaking the breadcrumbs in the milk.
  • Place the minced venison in a large bowl. Add the parsley, onion, egg yolks, breadcrumbs and salt and pepper and mix thoroughly. Cover and put in the fridge until ready to cook.
  • Using a little flour shape the burgers into rounds, this quantity will make about 4 - 6 burgers.
  • Cook under a pre-heated grill for about 5 minutes on each side or to your taste.

Thank you to Game-to-eat for sharing this recipe with us.