Venison Steak Pithivier
Venison Steak and Mediterranean Vegetable Pithivier – A Pithivier is a layered Pie.
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Pot Roast Partridge
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto.
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Pan Fried Breast of Mallard
Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger.
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Kentucky Fried Squirrel
This is a quick and easy dish to introduce you to Squirrel – enjoy
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Mini Venison Wellingtons
The game girl is here to celebrate game cookery, wild food and the great British outdoors. Offering tasty recipes, dining events and tips about how to get fantastic, responsibly sourced food from field to fork. So, c’mon Britain, there’s room in the fridge for more than just chicken, beef and lamb – let the ‘games’ commence!
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Pheasant Pizza
One of the nations favourites Pizza using a great healthy tasty alternative pheasant.
Chinese pancakes with aromatic pulled venison
You can either serve all the ingredients separately to let everyone enjoy making their own pancakes (as pictured), or you can make up the pancakes beforehand by placing a little of the meat onto the pancake and topping it with the sliced cucumber and spring onions. You can also serve the pancakes with a splash of the Hoisin sauce.
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Herb-crusted Venison Escalope
This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad
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Game Borek with Labneh-Style Dip
A tasty Algerian dish usually served with soup our Taste of Game Chef Richard Hunt has served it with a Labneh style dip
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Warm Rabbit Mousse with Cream Sherry Sauce
Another of our quick and easy recipes by Taste of Game Chef Richard Hunt. This great starter dish will wow any dinner party or serve as a light lunch.
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Griddled Szechuan Partridge with Oriental Ribbon Salad
One of our quick and easy recipes by Rachel Green. This is a fantastic, delicious way of cooking partridge. Spatchcock/butterflying is so easy have a go!
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Pheasant Chorizo and Kale Hash
Quick and easy recipe either for lunch or we have served it for breakfast by Rachel Green. It is an any time of day dish, it is equally as delicious made with pigeon breasts
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