Muntjac Meatballs
A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.
Roast saddle of venison with fruity stuffing
A knockout dish using the finest cut of venison and preparing it in an elegant way. With a couple of butchering techniques and some time this is a real treat.
Venison and Bacon Cassoulet
Warming, hearty dish that requires a bit of slow cooking but is very simple to put together.
Venison Lasagne
Family favourite made even more special using quality wild venison mince.
Mexican Spiced Venison with Baked Egg and Smashed Avocado
An easy to make, tasty Mexican style dish- could be served as a great brunch. Venison mince is affordable, easy to cook and healthy.
Saffron Pigeon Paella
A great sharing dish Pigeon Paella looks lovely and tastes wonderful. Pigeon is so healthy and full of iron to boost your immune system and give you so much energy.
Wild Creamy Sweetcorn Soup
A rich, creamy soup using pheasant legs
Persian Venison Meatballs with Yoghurt & Pomegranate
Wild and healthy venison, low in fat. A great sustainable alternative to beef. This middle eastern recipe will delight all the taste buds
Mallard with Radicchio and Roasted Grapes
Wild duck is great when roasted whole with slightly sharp accompaniments that match perfectly with the rich meat
Game Meatballs in Bean & Red Wine Sauce
A family favourite that can be cooked with any type of game, provides a hearty bowl big on flavour
Pheasant Roulades in Tomato & Mushroom sauce
A delicious dinner party dish with most of the preparation done in advance…
Buttermilk Partridge Burger with Slaw
This is quick and easy, moist and delicious. Recipe by Taste of Game Chef Richard Hunt.
Pot Roast Pheasant
This creamy pot roast is delicious take on pheasant
Wild duck, curly kale & pear chutney
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck.
Braised partridge, onion tatin & Madeira sauce
Partridge is great game bird but people usually think of cooking pheasant before partridge. Let us change that as there will be plentiful partridge about this year.
Venison Ragu
Rich, tasty and warming – Venison ragu by Josephine O’Hare