Pheasant and ricotta ravioli
Another recipe from Valentino Gentile, who combines his Italian background with his love for game.
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Recipes
Roasted partridge crown
Roasted partridge crown with leg and black pudding croquette, Waldorf salad and quince purée.
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Venison carpaccio
This recipe was created by award winning chef Valentino Gentile, from Clava in West Byfleet, Surrey.
Pheasant katsu curry
A great recipe which combines game meat with a Japanese inspired fans favourite.
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Roasted partridge with a prosciutto crust
Eat Game ambassador Rachel Green is back with another super tasty recipe.
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Sticky Chinese popcorn pheasant
Another fabulous recipe from chef Rachel Green, as she combines her passion for game meat with key oriental flavours.
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Swedish venison meatballs with pickled cucumber
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.
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Venison picadillo
This Cuban inspired dish is a new way to use your venison and we promise it will become a firm favourite in your house.
Venison Bibimbap
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
Warm grouse salad with sourdough crumbs and Stilton cheese topping, serves two as a main or four as a starter.
Partridge shawarma
Chef Rachel Green shares another super tasty recipe, partridge shawarma with flatbread, warm hummus and pickled red onion.
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Grouse risotto with wild mushrooms and cavolo nero
Rachel Green shares her favourite risotto recipe, impressive enough for when friends come over, and quick enough for a midweek dinner.
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