Recipes

Free-range lamb slow-cooked in a spicy and aromatic tomato-based curry sauce is tender and delicious. Serve with rice and naan and garnish with yoghurt and coriander.

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Lamb Meatball Tagine

This North-African inspired dish is sweet and aromatic without any heat, making it a hit with all the family. Serve with couscous or rice to soak up all the lovely flavours.

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Pheasant Tikka Kebabs

Marinating lean pheasant breast with yoghurt, lemon juice and spices is a delicious way to ensure it stays moist while baking it. Serve with a wrap or chapati, salad and fresh coriander for a tasty evening meal.

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Saffron Pigeon Paella

Swap chicken and seafood for sustainable wood pigeon to cook up this colourful dish that’s perfect for parties. The paella rice soaks up the flavours of the wood pigeon, sweet saffron, and fresh and juicy tomatoes and peppers, making every mouthful a treat.

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Spiced Plum and Venison Salad

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.

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Cheese filled rabbit and bacon burgers

These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.

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Barbecued Venison Steaks

Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.

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Wood Fired Wood Pigeon

Get back to basics with this simple recipe for wood pigeon cooked on an open fire

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Slow-roast Shoulder of Lamb with Palestinian Spices

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.

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Venison stew with nettle dumplings

Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.

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Wild Rabbit Casserole with Wild Garlic & Fresh Almonds

Wild rabbit is plentiful when wild garlic can be found in British woodlands, and the two flavours are a match made in heaven in this easy casserole recipe.

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Thai Red Teal Curry

The bold flavour of teal can take other strong flavours so this sweet, spicy, salty and sour Thai curry sauce is both easy and quick to make and tastes miles better than the local takeaway!

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Hare pie

Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.

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Venison Vindaloo

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.

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Sausage & Bean Casserole

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.

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Wild Boar Goulash

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.

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Autumn one pan roast Sutton Hoo chicken

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.

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Roast Duck with honey & rosemary jus & roast potatoes

A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.

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Pheasant and Red Cabbage

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.

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Slow Cooked Shoulder of Lamb with Earl Grey and Honey

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!

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Roast Partridge with Bubble and Squeak

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.

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Roast squirrel with squash, sage & hazelnuts

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.

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Wood pigeon salad with wild mushrooms & Madeira vinaigrette

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

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Spatchcocked Pheasant with Salsa Verde

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.