Recipes

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.

Pheasant and Red Cabbage November 09 2021

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.

Slow Cooked Shoulder of Lamb with Earl Grey and Honey November 09 2021

A delicious melt-in-the-mouth slow cook shoulder of lamb infused with the flavours of Earl Grey tea, fresh rosemary, thyme, honey and stock. Using only five ingredients it's a must for the weekend!

Tandoori Partridge with Almond Rice October 13 2021

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


Roast Partridge with Bubble and Squeak October 12 2021

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak. Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200 degrees.

Roast duck with Spiced Red Cabbage & Cider gravy October 10 2021

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

Roast squirrel with squash, sage & hazelnuts October 10 2021

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.

Wood pigeon salad with wild mushrooms & Madeira vinaigrette September 10 2021

Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick and simple autumnal supper or first course.

Sloe Gin & Wild Boar (or Venison) Sausage Roll September 10 2021

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 Sausages with Roasted Garlic Mash September 10 2021

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

Roast Sutton Hoo Drumsticks with Lemon, Garlic and Basil August 05 2021

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.

Summer grouse ratatouille August 05 2021

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. 


Peppered hare loin with goat’s cheese August 05 2021

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.

Venison Kebabs With Yoghurt & Cucumber Marinade July 12 2021

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.


BBQ Pigeon with Mustard Glaze July 12 2021

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.

Spatchcock Sutton Hoo chicken with thyme and sumac July 12 2021

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 Steak and Chunky Tomatillo Salsa Tacos June 17 2021

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!