A big bowl full of rich, dark, boozy rabbit casserole with heartier mixed wild rice and quick flatbreads for mopping up the rich gravy. This is a recipe that starts on the stove top and then slowly cooks in the oven, perfect for a lazy autumn afternoon.
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.
Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste.
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 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.
Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day.
Tried and tested, this game pie can be served hot or cold for a comforting meal.
Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak and a tasty ale gravy.
Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.
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.
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.
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
This elegant recipe made with blackberries, redcurrants, blueberries and cranberries ideally complements the woodcock’s rich and delicious flavour.
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.
Instructions
- Mix the game mince, pork mince, diced onion, chopped herbs and sloe gin. Season well.
- Place the mixture on the pastry and roll over to form a sausage roll.
- Crimp the edges, score the top and brush with an egg wash.
- Place into a hot over 180℃ for 25 minutes.
- Once cooked removed from the oven and allow to rest.
- Slice and serve warm with a little spiced apple chutney.
Thank you to Game-to-eat for sharing this recipe with us.
Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties, served with hot fluffy naan bread, rice and chutney.
Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients
For the
marinade
Ingredients (continued)
For the
sauce
Instructions
Thank you to Game-to-eat for sharing this recipe with us.
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.
