Chunky venison stew with golden croutes
A winter warming stew, tender meat and real comfort food.
Stalkers Pie
A lovely alternative to traditional cottage pie using British wild venison
Partridge Breasts with roasted pear and spinach, & perry sauce
A classic combination of flavours making the most of early season partridge
Pheasant Pasties
Great for a picnic or a warm hearty lunch on a winters day.
Wild duck, curly kale & pear chutney
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck.
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.
Venison salami
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.