A free-range whole leg of lamb is a spectacular centrepiece for a celebratory meal with friends or family. And with just five ingredients, this fresh and zingy recipe couldn’t be quicker or easier to prepare. To cook larger or smaller legs or shoulder joints, see Step 5 to calculate the required cooking time for your joint’s weight.
Stew braising steak in a rich, aley gravy to make these tasty individual pies. Topped with readymade shortcrust pastry, they’re an easy but full-flavoured treat for Sunday lunch or chilly winter evenings.
Try these succulent lamb burgers with chickpeas and Middle Eastern flavours plus mango chutney for an added twist!. Serve with a delicious fresh pea houmous. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.
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.
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.
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.
Indulge in the flavours of Italy with this exquisite dish featuring succulent wild boar tenderloin, creamy polenta, and a vibrant caponata. Perfect for a special occasion or a gourmet dinner at home.
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.
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.
Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.
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These venison stuffed peppers are a delicious meal, easy to prepare and perfect for any occasion throughout the year. Serve hot from the oven with a simple salad of mixed seasonal leaves.
Instructions
- Preheat the oven to 180°C.
- Start by frying the venison mince on a medium heat until brown all over. Add the diced onion and continue frying for a few minutes. Mix in the tomato purée before adding the chopped tomatoes. Season with a pinch of salt and pepper, along with the oregano and basil. Turn down the temperature and leave to simmer for around 15 minutes to allow the mix to reduce and intensify in flavour.
- While the venison mix is reducing, use a small knife to cut the tops off the peppers (keeping the tops to use as lids), then scoop out the seeds. Sit the peppers and their lids on a plate and cook in the microwave on high for 5-6 minutes until they have softened.
- Add the cooked rice to the venison mix, turn up the temperature to a medium heat, and stir thoroughly. Continue cooking for a further 15 minutes to heat the rice through before spooning the mixture evenly into the peppers and topping with their lids.
- Finally, bake the stuffed peppers in the oven for 20 minutes.
Marinate a joint of grass-fed beef in a fruity rosé with rosemary, bay and garlic before roasting. Served with new potatoes and seasonal vegetables, it’s a delicious Sunday roast to share with friends or family in spring or summer.
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!
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.
Ingredients
For the
marinade
Ingredients (continued)
For the
sauce
Instructions
Thank you to Game-to-eat for sharing this recipe with us.
Elevate your weekend barbecue with this show-stopping barbecued venison haunch, perfectly complemented by a zesty horseradish dressing. This recipe is ideal for those looking to impress.
The fruity flavours of this one-pan dish are the perfect partners for wild duck. Sweet, sour and utterly moreish, it’s simple to prepare while never failing to impress – making it an ideal choice for dinner parties.
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
A big bowl full of rich, dark, boozy rabbit casserole with heartier mixed wild rice and quick flatbreads for mopping up the rich gravy. This is a recipe that starts on the stove top and then slowly cooks in the oven, perfect for a lazy autumn afternoon.
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.
Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste.
Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast.
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.
Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.
Tried and tested, this game pie can be served hot or cold for a comforting meal.
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.
