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.
Great British Menu’s northwest contestant Chef George Farrugia has kindly cooked his stunning wild rabbit recipe with wild Gnocchi.
Raised pies have been a favourite of the British table for centuries, at one time majestic, elaborate constructions decorated with pastry columns, crests and coats of arms. This is a slightly more restrained version, but it is still a great-looking centrepiece for an autumnal party. This recipe is the judges recipe from the Great British Bake Off.
A modern easy to make twist to Venison Wellington by Chef Mark Lloyd
Taste of Game club member Lawrence Gould sent us in this recipe a classic French dish. He has used Chinese Water Deer to give it a delicate taste. Traditionally veal would be used.