Game to eat recipes - Recipes - Occasion - Subcategories and recipes

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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Occasion

Subcategories and recipes

Occasion

Pheasant Burgers

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Who said that burgers were unhealthy ! A quick, simple and very low fat alternative to traditional burgers.

Pheasant Schnitzels

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Kindly submitted by Mike Smith

Pheasant with brandy and damson

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A quick delicious supper dish. Most of the preparation comes in making the damson puree.

Pheasant with Bacon and Red Wine

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sent in by Claire Weldon

Smoked Pheasant

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easy and very tasty

Thai Pheasant with Glass Noodle

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A wonderful, quick supper. Servers 4.

Red Pheasant Curry

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Serves 4.

Pheasant Casserole

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Serves 4.

Instead of using whole pheasant, you can allow 1 pheasant breast per person

Pheasant breast with figs and bacon

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Devised by Westminster Catering College

Confit of Pheasant leg with Winter Risotto of Prune & Chestnut

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Devised by Killian Callendar, Head Chef, Merrie Harriers - Winner, Game category, Pub Chef Awards 2005

Pan Fried Pheasant Breasts

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A really good and quick meal ready very quickly and the birds dont even need hanging!

Pheasant with Lime and Ginger Sauce

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A very simple and quick meal to prepare adding a wonderfully exotic taste to pheasant.

Bored Pheasant

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There are times when pheasant has been served so often that it seems commonplace. Here is a recipe which creates a new interest for those of you 'drowning' in pheasants.

Mango Pheasant

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This is a tried and well tested recipe, very quick, easy and delicious ! It also freezes well.

Pheasant Indiana

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Can also be done with chicken but an excellent way for pheasant.

Pheasant and Pickled Walnut Terrine

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The great advantage of this terrine is that it needs no forcemeat and is made entirely with pheasant, which in country areas in particular makes it very cheap.

Pheasant & Celeriac Pie

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A very popular recipe

Thai Glazed Breast of Duck

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A wonderful duck recipe from Nik Turner, the Salisbury tavern, London.

Snipe or woodcock on toast

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Snipe or woodcock, either can be prepared with this recipe.

Shooting Crumble

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Simple and delicious recipe using just the pheasant breasts.

Weald of Kent Pigeon casserole

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A slow cooking dish which is simple to prepare.

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.

Rabbit Pate with Beer

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A simple pate which is ideal to take on picnics.

Tea Roast Duck

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Utterly delicious and apart for the marinade time it is very quick and simple to prepare.

Duck Breasts in Plum Sauce

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Richly delicious

Duck breasts with Balsamic Vinegar and Cream

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Delicious served with mashed potatoes.

Port and Orange sauce

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I am including this recipe for a port and orange sauce for duck which i have had for years so the quanities are not that precise, but its quite the best sauce for duck you will find anywhere. Lady De La Rue

Duck with Grape Sauce

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This recipe can also be used with pheasant or chicken.

Pheasant with Roast Pepper Pappardelle

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Venison Casserole with Beer

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Spicy Pheasant Rice Mix

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Devised by 'Celine Philibert'

Pheasant (or Partridge) Spicy Kebabs

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Devised by 'Celine Philibert'

Pigeon Pie

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Mrs Beeton recommends cold pigeon pie. seasoned and stuffed with foie gras and truffles and padded out with plovers eggs and forcemeat! This is a much less 'extravagant' recipe and wonderful for a cold autumn or winter's day.

Jugged Hare - Veronica Heath

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Recipes vary for jugged hare, you can put in what suits you or what you have to hand.

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 Pigeon

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Allow one bird per person, young birds are best for roasting.

Berkshire Pigeon

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Delicious! A way of preparing pigeon with a choice of ways to 'finish' it - see which you like best. There is no real name for this but as it originated in Berkshire it seems the best name for it - although a more elegant one would better suit the dish!

Jugged Hare

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A variation on a traditional recipe for jugged hare.

Venison Steak and Pomme Frites

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A wonderful, quick supper. Serves 2.

Venison Steak with leek julienne

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courtesy of Weatherall Foods Limited

Venison & Cranberry Tartlets

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courtesy of Highland Game - makes 12

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.

Loin of Welsh Venison with blackcurrant & Rosemary just served on a bed of parsnip & apple m

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Devised by Neil Mackenzie, Head Chef, Queens Head - Finalists Game Category, Pub Chef Awards 2005

Harissa fried Venison steak baba ganoush, Arugula & chickpea cake, Cinnamon scented tomato sauce

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Recipe devised by Westminster Catering College, June 2005

Fallow Venison Cutlets with oranges and redcurrant jelly

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This recipe is for fallow deer but can be used for any venison cutlets.

Fallow venison steaks

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Fallw venison steaks are delicious, a dark meat and can be served rare if you like your steaks like that.