Recipes

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 Duck Curry

The bold flavour of wild duck 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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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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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 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.

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Spatchcock BBQ Squirrel

Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.

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Pheasant with harissa, chicory & orange

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.

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Venison Chilli

I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.

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Moroccan Spiced Duck Leg

Duck really lends itself to strong flavour pairings. This recipe uses Ras El Hanout which literally translates as “top of the shop” meaning the best spices from the top shelf of your local bazaar.

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Pappardelle with hare, red wine & cacao regù

The trigger for this recipe is the typically northern Italian way of braising hare (lepre) in salmi. They put a hare into a wine marinade with onions, celery, juniper berries and and rosemary, to soften the flavour of the strong-tasting meat as well as tenderising it. Then the important thing is to let the hare cook very slowly.

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Roast belly pork with mustard mash and braised red cabbage

A delicious, simple-to-prepare family Sunday lunch.

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Partridge risotto

Using partridge as a healthier alternative to chicken, this creamy risotto will soon become a firm favourite.

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Gamekeepers Pie

This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.

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Pan-fried Pheasant with Pear and Bay

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.

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Sautéed Partridge Breast Fillets with Rosemary and Apples

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.

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Teriyaki Mallard Stir Fry with Noodles

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.

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Pearl Barley Pheasant and Seafood Paella

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.

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Venison Stir Fry

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.

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Venison & pomegranate wraps

Delicious yet quick and easy to make, these tortilla wraps filled with sweet and crunchy pomegranate seeds, homemade slaw and full-flavoured venis...