French rack of venison
A prime cut of venison to cook quickly and serve pink.
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Recipes
‘New York’ muntjac meatballs
Delicious with any type of venison mince. Can be served as a starter with bread or a main with pasta.
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Quick venison top rump roast
A fantastic variation on the traditional roast
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Rabbit in White wine and Garlic
A simple rabbit dish in white wine and garlic. We recommend it is served with French fries
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Moroccan style game casserole
A spicy game casserole using a game mix.
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Partridge and Wild Mushroom Terrine
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too.
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Harissa Spiced Partridge
Harissa spiced partridge with fragrant spiced potatoes and squash
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Roast Partridge with bread and cheese
Roast partridge with sour dough bread, strong cheese, hawthorn jelly and bread sauce.
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Venison and chocolate casserole
This easy but delicious casserole was given to us by Steve Pigeon, head chef at the Arundell Arms, Lifton, Devon. The Arundell Arms has been awarded two AA rosettes for 20 years continuously. Steve is one of only 80 Masterchefs of Great Britain.
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Roast Pheasant with an apple, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party
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Venison Wellington
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
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