Venison Rillettes on Sourdough December 05 2023

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.

Roast Woodcock with Mixed-Berry Sauce December 05 2023

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

Sloe Gin & Wild Boar (or Venison) Sausage Roll December 05 2023

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.


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


  • 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


  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.

Roast Partridge with Bubble and Squeak November 13 2023

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.

Tandoori Partridge with Almond Rice November 13 2023

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

Roast duck with Spiced Red Cabbage & Cider gravy November 05 2023

Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.

Chicken with Walnuts and Pomegranate November 05 2023

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.

Roast Grouse September 05 2023

This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.

Hare and Halloumi Skewers August 07 2023

A delicious combination of tender hare loin skewered with salty halloumi and folded bacon strips, sweetened with orange juice. Grilled over hot coals, these skewers make a quick and easy BBQ dish and are packed with flavour.

Lebanese Lamb and Chickpea Burgers with Pea Houmous August 07 2023

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.

Roast Sutton Hoo Drumsticks with Lemon, Garlic and Basil August 07 2023

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.

Barbecued Whole Venison Haunch July 13 2023

There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results.

Alfresco Beef July 04 2023

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.

Spatchcock Sutton Hoo chicken with thyme and sumac July 04 2023

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.

Venison Kebabs With Yoghurt & Cucumber Marinade July 04 2023

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


For the

  • 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

Ingredients (continued)

For the

  • 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.

Mediterranean Warm Partridge Salad June 02 2023

This light herby summer salad combines the sweetness of roast partridge with different types of beans.

Pan Fried Pheasant With Salsa Verde June 02 2023

Simply pan-fried pigeon breasts served with a zingy salsa-verde which can be made with fresh herbs from the garden.

Grilled Lamb Chops with Garlic and Caper Sauce and a Spring Salad May 08 2023

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.

Rhubarb Pigeon breasts May 05 2023

Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.

Szechuan Venison steak, garlic sesame pak choi & rice noodles March 05 2023

Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.

Game Pie March 05 2023

Tried and tested, this game pie can be served hot or cold for a comforting meal.

Beef, Coconut and Spinach Pilau February 05 2023

Simmer grass-fed diced beef in a spicy mix of Madras curry paste, coconut milk and aromatics to enjoy big, mouthwatering flavours. Enjoy as a Friday night feast with the family or serve with vegetable sides and naan bread at a dinner party.

Mallard with Radicchio and Roasted Grapes February 05 2023

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.

Venison Sausages with Roasted Garlic Mash January 10 2023

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