Warm Rabbit Mousse with Cream Sherry Sauce

Another of our quick and easy recipes by Taste of Game Chef Richard Hunt. This great starter dish will wow any dinner party or serve as a light lunch.

Partridge and Wild Mushroom Terrine

WELL SEASONED Former Michelin-starred chef Russell Brown and seasonal food blogger Jonathan Haley have recently published “Well Seasoned – exploring, cooking and eating with the seasons” a comprehensive how-to guide to seasonal living. With recipes...

Spring Pigeon and Asparagus

This lovely recipe was given to us by Mark Gough with the photography by Richard Faulks. Spring and Summer is a great time for pigeon, there is plenty about so just ask your butcher or game dealer if they don’t have it on display. This recipe showcases British...

Venison and Mushroom Stroganoff

This great recipe is from Taste of Game Chef Jose Souto. This is really tasty and quick to make.

Partridge Breasts with roasted pear and spinach, & perry sauce

This recipe has been created by the Taste of Game chef Richard Hunt, very easy to make and delicious