Indulge in the flavours of Italy with this exquisite dish featuring succulent wild boar tenderloin, creamy polenta, and a vibrant caponata. Perfect for a special occasion or a gourmet dinner at home.
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.
Rustle up this quick and simple twist on the classic egg fried rice with tender pheasant breast for two protein-packed servings made in just a wok. Made from almost entirely cupboard staples, this recipe is great to cook mid-week when you’re running low on groceries.
Searching for a Sunday lunch showstopper? Partridge is ideal if you’re cooking for just the two of you, and the salt-baked celeriac makes a change from roast potatoes. You’ll need to set aside a few hours in the kitchen, but trust us – it’s worth every minute.
Indulge yourself in this simple one-pot pheasant, nestled in a dutch oven with layers of bread, bacon, apple, cider and a generous splash of brandy. Nothing better suits the cold, grey days than this hearty winter warmer served with roasted vegetables or a crisp watercress salad.
Discover the simplicity and speed of air fryer cooking with this Japanese inspired partridge recipe. Ready in under 20 minutes, this dish is quick and flavourful, making it an ideal choice for busy nights without compromising on taste.
Simmer grass-fed diced beef in a spicy mix of Madras curry paste, coconut milk and aromatics to enjoy big, mouthwatering flavours. Enjoy as a Friday night feast with the family or serve with vegetable sides and naan bread at a dinner party.
I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make them even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse
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.
Duck and spiced Red cabbage are a match made in heaven (Devon) particularly when you add a good lashing of local cider.
The sweetness of the fruits and honey in this impressive dish perfectly balances the earthy flavour of wild boar and the almonds and hazelnuts.
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 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.
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.
This week we're celebrating British Sausage Week, and what better way than with this traditional hearty sausage bread pudding.
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.
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.
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.
A free-range whole leg of lamb is a spectacular centrepiece for a celebratory meal with friends or family. And with just five ingredients, this fresh and zingy recipe couldn’t be quicker or easier to prepare. To cook larger or smaller legs or shoulder joints, see Step 5 to calculate the required cooking time for your joint’s weight.
Stew braising steak in a rich, aley gravy to make these tasty individual pies. Topped with readymade shortcrust pastry, they’re an easy but full-flavoured treat for Sunday lunch or chilly winter evenings.
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.
A modern version of a classic pairing, Hoisin and Duck are an absolute classic I never tire of. Updated here to include pickled radishes, which beautifully cut through the richness of the sauce.
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These venison stuffed peppers are a delicious meal, easy to prepare and perfect for any occasion throughout the year. Serve hot from the oven with a simple salad of mixed seasonal leaves.
Instructions
- Preheat the oven to 180°C.
- Start by frying the venison mince on a medium heat until brown all over. Add the diced onion and continue frying for a few minutes. Mix in the tomato purée before adding the chopped tomatoes. Season with a pinch of salt and pepper, along with the oregano and basil. Turn down the temperature and leave to simmer for around 15 minutes to allow the mix to reduce and intensify in flavour.
- While the venison mix is reducing, use a small knife to cut the tops off the peppers (keeping the tops to use as lids), then scoop out the seeds. Sit the peppers and their lids on a plate and cook in the microwave on high for 5-6 minutes until they have softened.
- Add the cooked rice to the venison mix, turn up the temperature to a medium heat, and stir thoroughly. Continue cooking for a further 15 minutes to heat the rice through before spooning the mixture evenly into the peppers and topping with their lids.
- Finally, bake the stuffed peppers in the oven for 20 minutes.
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.
