Venison Sausage Roll

Venison Sausage Roll

We think this will ‘wow’ your guests and become a favourite of yours. This is just a bit more than a classic sausage roll which makes it very special.

This recipe could be made into individual sausage rolls once cooked divide into smaller pieces

Shoulder of Venison

Shoulder of Venison

A great dish when you have people around for dinner, this is a dish different from your usual roast, healthy and tasty

Cheese filled rabbit and bacon burgers

Cheese filled rabbit and bacon burgers

This recipe is delicious a great twist on the average burger, the cheese is a lovely combination with the rabbit and bacon. This will become a family favourite.

Vote for The Nation’s Favourite Ingredient

Vote for The Nation’s Favourite Ingredient

A whole host of delicious ingredients are ethically grown, raised, and made right here in the UK, and the River Cottage team are on a mission to find out which is the nation’s favourite!

Glorious Grouse

Glorious Grouse

Taste of Game, which helps promote the delights of eating game meat, has published “Glorious Grouse” a short guide on where to buy the king of game birds and how to cook it.

The Teflon™ competition 2017

The Teflon™ competition 2017

The Teflon™ Diamond Standards Awards competition 2017, aimed at keen home cooks and students, has introduced a game dish recipe requirement to qualify for the event. Judge Lesley Waters in partnership with Waitrose Cookery School

Simple guide to cooking game

Simple guide to cooking game

A simple guide to cooking game has been produced by Taste of Game and the Wild Meat Company. The guide includes short descriptions of game meats, their flavours and the best ways to cook them

Venison Ragu

Venison Ragu

Rich, tasty and warming – Venison ragu by Josephine O’Hare

National Trust

National Trust

Taste of Game have partnered with the National Trust to produce a hearty Venison Stew for their properties cafes and restaurants all over the country. Pop down to your local National Trust property this winter to sample this warming dish which celebrates healthy seasonal produce.

Pine-scented grouse

Pine-scented grouse

This recipe was created for us in partnership with the Moorland Association and Great British Chefs by Michelin Star Paul Welburn who was originally from Yorkshire but now works for Tonic and Remedy in London

This recipe uses a water bath but if you do not have one, it can be pan/oven cooked using this link http://www.greatbritishchefs.com/how-to-cook/how-to-roast-grouse

Glorious Twelfth

Glorious Twelfth

Grouse has always herald the beginning of the game bird season. This magnificent bird is very special and makes a show piece for any dinner party. Find out where the Glorious Twelfth Dinners are this year

Venison – The Game Larder

Venison – The Game Larder

Venison – The Game Larder by Chef Jose Souto features more than delicious 50 recipes. It is a complete celebration of deer with stunning photography by Steve Lee

Phil Vickery & Simon Boddy

Phil Vickery & Simon Boddy

Game new ways to prepare, cook and cure.
Well-loved TV chef Phil Vickery from long running programmes such as ITV’s This Morning and award-winning butcher Simon Boddy of Best Butchers Milton Keynes

Welsh Braised Rabbit

Welsh Braised Rabbit

Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel

Stour Valley Game best in Kent

Stour Valley Game best in Kent

Once again Game has won another prestigious award in the meat category, Stour Valley Game of Chilham in Kent has won Kent Butcher or Meat Producer of the Year 2015 in the recently held Taste of Kent Awards.

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.

Pot roasted pheasant, properly garnished

Pot roasted pheasant, properly garnished

This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.

Partridge Dukkah

Partridge Dukkah

This easy and tasty partridge dish uses a North African spice and nut blend call Dukkah to compliment the partridge

Shotgun Chef game cookery school

Shotgun Chef game cookery school

Inspired by last week’s Great British Game Week The Shotgun Chef has launched a series of pop up field-to-fork cookery schools on the Isle of Lewis.

Three Bird Roast

Three Bird Roast

Three Bird Roast – Pheasant, Partridge and Pigeon from the Rigbye Arms.
Great for Christmas on Boxing Day or Christmas Eve

Venison and Chocolate Casserole

Venison and Chocolate Casserole

One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.

Venison Tagine

Venison Tagine

This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton