Picture of Rachel B

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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sent in by Claire Weldon

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

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A slow cooking dish which is simple to prepare.

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easy and very tasty

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Serves 4-6.

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

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

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A wonderful, quick supper. Servers 4.

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Serves 4.

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A wonderful casserole which can taste like the best beef.

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A simple pate which is ideal to take on picnics.

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Serves 4.

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Serves 4.

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The pate will freeze but is delicious served fresh with either toast or crackers.

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

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Serves 4.

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


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Serves 4.

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Delicious and quick.

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Richly delicious

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Devised by Westminster Catering College


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Courtesy of Andrew Pern, The Star Inn, North Yorkshire. Serves 2

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A wonderful winter lunch or supper.

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Delicious served with mashed potatoes.

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


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Serves six and is delicious.

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Requires 1 Pheasant per person.

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Quick and delicious with a mediterranean taste.

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Requires 1 Pheasant per person

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A wonderful, quick supper. Serves 2.

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Devised by 'Celine Philibert'


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If cooking for 6 you will need 3 pheasants and treble the ingredients.

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courtesy of Weatherall Foods Limited

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Devised by 'Celine Philibert'


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This recipe is courtesy of Bob Johnson, Chef at the Wife of Bath Restaurant in Wye, Kent and is the most delicious way of serving pheasant.

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courtesy of Highland Game - makes 12

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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.

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

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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.


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

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

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


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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.

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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.

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Recipe devised by Westminster Catering College, June 2005


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

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

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