Game to eat recipes - Recipes - Occasion - All Recipes in all subcategories

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

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Occasion

Pheasant with Bacon and Red Wine

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sent in by Claire Weldon

Warm Partridge Salad

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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.

Weald of Kent Pigeon casserole

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A slow cooking dish which is simple to prepare.

Smoked Pheasant

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easy and very tasty

Italian Partridge Sandwich

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Serves 4-6.

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.

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.

Thai Pheasant with Glass Noodle

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A wonderful, quick supper. Servers 4.

Grilled Partridge

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Serves 4.

Fallow Venison braised in wine

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A wonderful casserole which can taste like the best beef.

Rabbit Pate with Beer

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A simple pate which is ideal to take on picnics.

Red Pheasant Curry

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Serves 4.

Pan fried Partridge Breasts

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Serves 4.

Venison Liver Pate

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

Tea Roast Duck

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

Pheasant Casserole

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Serves 4.

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

Lime Flavoured Roasted Partridge

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Serves 4.

Venison Liver sauteed

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Delicious and quick.

Duck Breasts in Plum Sauce

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Richly delicious

Pheasant breast with figs and bacon

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Devised by Westminster Catering College

Pot Road Dunscombe Park Partirdge with Fadmoor Beetroot, Creamed Curly Kale & Smoked Bacon Gravy

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

Venison and Chestnut Pie

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A wonderful winter lunch or supper.

Duck breasts with Balsamic Vinegar and Cream

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Delicious served with mashed potatoes.

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

Patridge Risotto

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Venison Steaks with Orange

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Serves six and is delicious.

Pheasant with Roast Pepper Pappardelle

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Pheasant in Sour Cream

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Requires 1 Pheasant per person.

Venison Steak with Salsa

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Quick and delicious with a mediterranean taste.

Venison Casserole with Beer

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Pan fried Pheasant with Salsa Verde and Saffron Mash

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Requires 1 Pheasant per person

Venison Steak and Pomme Frites

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A wonderful, quick supper. Serves 2.

Spicy Pheasant Rice Mix

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Devised by 'Celine Philibert'

Casserole of Pheasant

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

Venison Steak with leek julienne

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courtesy of Weatherall Foods Limited

Pheasant (or Partridge) Spicy Kebabs

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Devised by 'Celine Philibert'

Roast Pheasant with celery and bacon

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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.

Venison & Cranberry Tartlets

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courtesy of Highland Game - makes 12

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.

Pheasant Burgers

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

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.

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.

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.

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

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.

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.

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

Roast Pigeon

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

Mango Pheasant

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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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