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.
This is a great dish to make if you want to whip up something quick and easy. The beef is first poached and then lightly fried with tomatoes and spices – perfect for scooping up with some flatbread or serving with fluffy white rice, some natural yoghurt and a crunchy Salad Shirazi; a few radishes would go down very well too.
Pheasant and pear’s seasons run parallel and pair beautifully in Hannah from Herbs and Wild’s dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn or winter lunch.
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.
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.
Simmering lentils with bacon and aromatics infuses them with moreish flavours and makes them the perfect backdrop for tender pan-fried pheasant breasts with sautéed onions. Serve for a satisfying Sunday lunch or a well-deserved midweek treat.
This dish has a real North African feel to it. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavour, but also helps to moisten and tenderise the meat. You can do this with partridge, pigeon or even chicken.
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.
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.
Tender and delicate partridge breasts are the star of the show in this simple dish. Buttery sweet red apples and rosemary complement partridge’s mild gamey flavour perfectly, while a comforting scoop of mash soaks up all the lovely juices.
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.
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.
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.
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.
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.
- Prep Time: 10 minutes
- Cook time: 30 minutes
- Serves: 4 people
- 4 whole partridges (one per person), ready prepared
- 4 sprigs fresh thyme plus a few leaves
- 12 juniper berries
- salt and freshly ground pepper
- 8 slices streaky bacon
- mix of butter, olive oil
- selection of wild & exotic mushrooms
- olive oil
- 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.