Game to eat recipes - Recipes - Healthy - 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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Christmas Roast Pheasant

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Healthy

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Healthy

Pheasant Burgers

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

Smoked Pheasant

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easy and very tasty

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.

Cajun spiced barbecued breast of Pheasant

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Devised by Jose Souto, Westminster Catering College

A simple quick way to enjoy the king of game birds. In this recipe we are going to be using the breast only cooking them lightly on a BBQ or in a grill pan. The gamey flavour of the pheasant marries well with the spicy Cajun seasoning and when we paired this with a cool fruit salsa or yoghurt based dipping sauce the flavours compliment each other. The cooling of the sauces cleanses the pallet comfortably after the harshness of the spice and adds to the summery feel of this dish.

Pheasant with Roast Pepper Pappardelle

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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'

Venison Pasta

Quick to prepare

Venison Steak with leek julienne

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courtesy of Weatherall Foods Limited

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.