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.
Lamb keema is hugely popular across the Indian subcontinent and the comforting combination of minced lamb, peas and gravy make this a perfect choice for curry aficionados and newbies alike.
Gressingham's famous “one pan duck”. A delicious recipe prepared in just one pan to save on washing up!
A wild twist on classic pulled pork, this slow cooked venison shoulder is worth the wait with its combination of deep gamey flavours and the sticky smoky barbecue sauce.
Enjoy a new take on a classic with Wild Boar Stroganoff. The wild boar adds a rich, gamey flavour, offering a delicious alternative to the usual beef. Perfectly complemented by creamy mushrooms, this dish is a simple yet tasty twist on a beloved favourite.
Impress your guests with this dish for roasted partridge wrapped in prosciutto. Perfect for entertaining, the roasted partridge is served alongside a rich port and redcurrant reduction and a creamy sourdough porcini bread sauce. Serve with simple seasonal greens for a meal that's sure to leave a lasting impression.
This hearty Venetian-style venison sausage recipe promises beautifully rich and comforting flavours perfect for a cold winter's night. Slowly simmering savoy cabbage becomes sweet and tender, absorbing the juices of the sausages as they cook, and is all best enjoyed with a generous spoon of mustard.
Duck is not the only meat that partners well with orange! The deep flavours of grass-fed beef are also complemented by a sweet and tangy marinade made with fresh orange juice and zest. A stuffing made with spinach and garlic then adds another layer of flavour that makes this dish one to savour.
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.
Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.
The venison shank in this show-stopping dish is beautifully tender, with intense flavour. It is paired with a lovely creamy horseradish mash and pan-fried bacon cabbage; a medium-bodied red wine such as Pinot Noir would wash it down very nicely!
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.
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.
Pair the subtly gamey taste of pheasant with this comforting and creamy korma, offering flavours of cardamom, fresh ginger and garlic for a gentle kick. This dish looks and tastes beautiful garnished with cashews and coriander, and makes a delicious date night dish for two.
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.
Upgrade your sausages and mash with this hearty recipe serving rich wild venison sausages with an Irish twist of creamy Colcannon mixed with spring onions for a fresh crunch and delicate sharpness. It's the perfect combination for a cosy night in.
While sous vide might seem like a piece of equipment only found in the kitchens of the most keen home cooks, it's genuinely transformative for cooking game. This venison recipe showcases exactly why: the gentle cooking ensures your haunch will be succulent and tender throughout. Serve with herby salsa verde, crispy potatoes and seasonal veg for restaurant-quality dining at home.
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.
Try this gorgeous, versatile dish, combining the amazing taste of venison loin served with a fresh zingy chimichurri; a mix of chilli, herbs and onion typically found in Argentina.
Try swapping beef with venison for a leaner meat full of rich flavour with this chilli con carne recipe. Served with fresh lettuce, guacamole, salsa and soured cream in warmed taco shells, you can enjoy filling them together at the table for a fun dining experience!
If you’re looking to impress with an elegant, melt-in-the-mouth dish that promises minimal fuss, this air-fried venison loin steak with homemade peppercorn sauce is a must-try. Pair it with a creamy mushroom risotto and honey-roasted carrots for an indulgent dinner for two.
Embrace the speed and convenience of air fryer cooking with these quick and tasty pheasant Kievs - though they're equally delicious when pan-fried and finished in the oven for those without an air fryer. Filled with a garlicky butter blend, coated in breadcrumbs and cooked until they are golden brown. This dish can be served with a summer salad and chips, or warming winter vegetables and creamy mashed potato.
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.
