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.
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.
Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.
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.
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties, served with hot fluffy naan bread, rice and chutney.
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.
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.
This elegant recipe made with blackberries, redcurrants, blueberries and cranberries ideally complements the woodcock’s rich and delicious flavour.
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 makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
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.
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.
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.
Instructions
- Mix the game mince, pork mince, diced onion, chopped herbs and sloe gin. Season well.
- Place the mixture on the pastry and roll over to form a sausage roll.
- Crimp the edges, score the top and brush with an egg wash.
- Place into a hot over 180℃ for 25 minutes.
- Once cooked removed from the oven and allow to rest.
- Slice and serve warm with a little spiced apple chutney.
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.
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.
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.
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.
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.
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.
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.
