Venison Tagine
Venison Tagine with butternut squash, apricots and barley
Recipes
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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Partridge Dukkah
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.
Pot Roast Pheasant
This dish can be with or without the vegetables included in the recipe. The sauce is lovely and creamy and can be used as an every day meal or a dinner party
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Drunken rabbit with wild rice and fennel flatbreads
A big bowl full of rich, dark, boozy rabbit casserole with heartier mixed wild rice and quick flatbreads for mopping up the rich gravy that I never want to waste.
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Roe Fillet wrapped in leek and bacon
We were thrilled when Eat Wild kindly sent us this recipe – Roe is a lovely delicate venison which has a smooth texture and this recipe tastes delicious and well worth trying.
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Welsh Braised Rabbit
This recipe was given to us by the Knowles Family and their chef Luke Poulten Kennedy of the Ty Gwyn Hotel in the pretty village of Rowen in Snowdonia National Park.
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Pitta Pigeon
An other great easy recipe by the two brothers Will and Calum at Eat Wild, great for a summers day or light lunch.
Pine-scented grouse with cobnuts, haggis, neeps ‘n’ tatties
The ‘Glorious 12th’ marks the start of grouse season each year, and this deliciously rich game bird is the perfect match for strong Scottish flavours, as Paul Welburn uses in this recipe.
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