Tamarind Venison Steak with Miso Parsnips
Wild British venison steaks are best for this recipe from chef Rachel Green
Herb-crusted Venison Escalope
This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad
This lovely recipe is one of our ambassador chefs – Rachel Green
Partridge and Wild Mushroom Terrine
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too. The controlled cooking and the addition of some good fatty streaky bacon keeps the terrine succulent and a mixture of mushrooms adds another flavour dimension.
Bryn Williams – Venison, Swede & Blackberries
Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him.
Here is his Venison, Swede and Blackberries
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
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.