Recipes

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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Pheasant ramen

The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!

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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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Duck breast with savoy cabbage, bacon and Aspall's balsamic dressing

Gressingham's famous “one pan duck”. A delicious recipe prepared in just one pan to save on washing up!

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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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Spiced Beef with Eggs and Spring Onions

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.

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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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Lamb Keema

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.

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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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Grouse kebab & cauliflower cous cous

On a hot summer evening, fire up a charcoal barbecue to enjoy this light and healthy recipe for grouse inspired by North African cuisine.

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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...

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Mallard with Wild Thyme & Green Peppercorns

In this recipe, mallard is perfectly paired with a creamy and aromatic peppercorn and wild thyme sauce. Simple but spectacular, this dish is sure to impress.

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Venison Casserole with Beer

This succulent, slow-cooked dish is very easy to get in the pan and bakes down to beautiful, unguent tenderness. Enjoy it with a heap of buttery celeriac mash, cabbage and redcurrant jelly.

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Asian Spiced Partridge

Indian spices, butternut squash, sweet potato and partridge make this simple recipe a perfect autumn warmer. Serve with rice, Indian flatbread and spiced Aubergine for a true feast.