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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Rich Venison Stew with Apricots & Juniper

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Rich Venison Stew with Apricots & Juniper

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Pot Roasted Pheasant with Cider, Apples and Celeriac
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Rabbit Pate with Beer
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A simple pate which is ideal to take on picnics.

Rabbit Terrine
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Ideal for picnics or salad lunches. This can also be made with any of the white-meated game birds.

Red Pheasant Curry
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Serves 4.

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Rich Venison Stew with Apricots & Juniper

Large shoulder cubes, slowly braised with chunks of smoked bacon, red onions, port and finished with button mushrooms and marinated dried apricots.
Roast Duck
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An average wild duck will serve 2-3 people but a smaller one such as a teal will serve 1-2.

Roast Partridge
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Quick and delicious!

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Roast Partridge
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courtesy of Jeremy Hollingsworth, The Bull, Highgate - Serves 6

Roast Partridge with Thyme Butter, Wild Mushrooms and Parsnip Purée
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Roast Pheasant with caramelised parsnips and chocolate sauce
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Hen pheasants are more tender and cocks have a little more flavour. I suggest you play safe and serve one or each – a brace. The parsnips and sauce are cooked separately and so can be served with other roasts birds or game. Serves 4 - 6

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Recipe of the Day

Rosemary & Garlic scented Roasted Loin of Venison
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Devised by Jose Souto, Westminster Catering College

Venison has very little fat because of this we must take great care cooking it. When we come to cook our Cannon or Loin the first thing we must do is create a seal on the outside of the meat so as to stop the juices escaping and the meat becoming dry. This is done by placing the meat into a very hot pan with some oil and sealing it on all sides before finishing it in the oven.

The Rosemary & Garlic paste in this recipe gives off a fantastic aroma while cooking. Herbs and garlic work well with roasted venison joints, they compliment its flavour as in some areas wild herbs such as Thyme and Lavender are often eaten by game animals and leave a hint of flavour in their meat. The difference in flavour between the commercially available wild venison species is massive. Red, Fallow and Roe all have very distinct flavours with Roe being the strongest and Fallow being the sweetest. Another species that is not indigenous but is becoming more and more available is Muntjac this has one of the strongest of the venison I have tasted.