Venison with pickled prune and horseradish salad
Venison with pickled prune and horseradish salad Read More »
Another recipe from Valentino Gentile, who combines his Italian background with his love for game.
Pheasant and ricotta ravioli Read More »
Roasted partridge crown with leg and black pudding croquette, Waldorf salad and quince purée.
Roasted partridge crown Read More »
This recipe was created by award winning chef Valentino Gentile, from Clava in West Byfleet, Surrey.
A great recipe which combines game meat with a Japanese inspired fans favourite.
Pheasant katsu curry Read More »
Eat Game ambassador Rachel Green is back with another super tasty recipe.
Roasted partridge with a prosciutto crust Read More »
Another fabulous recipe from chef Rachel Green, as she combines her passion for game meat with key oriental flavours.
Sticky Chinese popcorn pheasant Read More »
Rather than make a trip to a certain furniture store to serve any meatball cravings, why not make your own and you can even fill your freezer, so you always have them on hand.
Swedish venison meatballs with pickled cucumber Read More »
This Cuban inspired dish is a new way to use your venison and we promise it will become a firm favourite in your house.
Bibimbap is one of the best known Korean dishes and Rachel Green has added her own twist on this dish, using venison loin instead of beef.
Warm grouse salad with sourdough crumbs and Stilton cheese topping, serves two as a main or four as a starter.
Chef Rachel Green shares another super tasty recipe, partridge shawarma with flatbread, warm hummus and pickled red onion.
Partridge shawarma Read More »