Quick cook Asian dish using venison mince and lots of flavour.
Venison sausages in a simple marinade with a couple of easy to make, tasty accompaniments are perfect for a BBQ
Takeaway classic redone with rabbit and fresh ingredients. If you love the sweet and sour combinations give this a try. Fresh, tasty and spicy
Loin is the most tender cut of venison and makes a really smart restaurant style dish
All in the prep with this impressive terrine- perfect as a starter and making the best of partridge & pheasant
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
Use up those odd pieces of game with this delicious game terrine
Emily Watkins from The Kingham Plough, Oxfordshire http://www.thekinghamplough.co.uk shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.