A great rabbit casserole, dark, boozy and rich from Chef Mark Lloyd served with fennel flatbreads and wild rice
The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
A game terrine starter with an impressive venison main and healthy easy to make dessert
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.
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.