Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck. They are worth trying.
The chutney is best made and left for at least one week to let the flavours develop as it takes one to two hours to cook. It’s really good all through the winter with terrines, pies and all game birds.
Wild duck, curly kale & pear chutney Read More »
The pie filling is prepared in advance and refrigerated, so that baking and serving the pie takes no more than 20 minutes.
Hare pie with sweet potato, carrots and cabbage Read More »
A great classic – venison burger so much tastier than beef. Everyone loves a burger from Dad to the children.
Venison burger with root vegetable crisps and blue cheese Read More »
This recipe is delicious a great twist on the average burger, the cheese is a lovely combination with the rabbit and bacon. This will become a family favourite.
Cheese filled rabbit and bacon burgers Read More »
The classic combinations of tarragon, juniper and venison and there is nothing like a casserole with dumplings on a winters night.
Venison casserole with tarragon juniper dumplings Read More »
e all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.
Venison Stuffed Peppers Read More »
We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS.
Mallard Ducks with Wild Thyme and Green Peppercorns Read More »
A great dish when you have people around for dinner, this is a dish different from your usual roast, healthy and tasty
Shoulder of Venison Read More »
A really quick healthy and tasty dish for either a light lunch or luxurious starter
Asian Venison Salad Read More »
A great venison recipe with feta cheese, chorizo and chilli. This is easy to do but will impress.
Loin of Venison with Feta Cheese Read More »
This great recipe is from Taste of Game Chef Jose Souto. This is really tasty and quick to make.
Venison and Mushroom Stroganoff Read More »
Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.
Pheasant Meatballs Read More »
