Recipes

Wild Boar Tenderloin with Polenta and Caponata June 20 2022

Wild boar is eaten throughout Italy in a variety of formats, from stews, to salami to ragu and much more. This recipe is the glorification of the tenderloin which is moist, succulent and tasty.

Sloe Gin & Wild Boar (or Venison) Sausage Roll June 12 2022

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.


Cheese filled rabbit and bacon burgers June 12 2022

These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.

Venison Kebabs With Yoghurt & Cucumber Marinade June 12 2022

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

Ingredients

For the
 marinade


  • 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
 sauce


  • ½ cucumber
  • 275ml (1/2 pint) plain yoghurt
  • ¼ tsp ground cumin
  • lemon juice
  • mint leaves
  • salt & pepper to taste

Instructions

  • 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.


Allspice & Thyme Crusted Butterflied BBQ Leg of Lamb May 10 2022

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.

BBQ Pigeon with Mustard Glaze May 10 2022

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.

Lebanese Lamb and Chickpea Burgers with Pea Houmous May 10 2022

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.

Barbecued Venison Steaks April 10 2022

Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.

Wood Fired Wood Pigeon April 10 2022

Get back to basics with this simple recipe for wood pigeon cooked on an open fire

Slow-roast Shoulder of Lamb with Palestinian Spices April 10 2022

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. 

Game Pie March 09 2022

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

Venison stew with nettle dumplings March 09 2022

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


Wild Rabbit Casserole with Wild Garlic & Fresh Almonds March 09 2022

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.


Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs February 07 2022

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.

Thai Red Teal Curry February 07 2022

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 February 07 2022

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.


Venison Vindaloo January 11 2022

Vindaloo is infamous for being the most fiery curry one can order at the curry house. However, traditionally this Goan dish of strong Portuguese influence is tangy, rich and warming. Using diced venison instead of typical lamb or chicken, this dish is packed with flavour rather than off-the-richter scale heat from chilli alone.

Sausage & Bean Casserole January 10 2022

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.

Wild Boar Goulash January 10 2022

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.

Spiced Plum and Venison Salad January 10 2022

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.

Roast Woodcock with Mixed-Berry Sauce December 07 2021

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


Autumn one pan roast Sutton Hoo chicken December 07 2021

Enjoy a lazy Sunday with this easy but delicious one-pan roast recipe. Once in the oven, you only need to open the door once to baste and add the last two vegetables, giving you plenty of time to relax with a coffee and the Sunday papers.

Roast Duck with honey & rosemary jus & roast potatoes December 07 2021

A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.

Venison Sausage Bread Pudding November 09 2021

This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.