Roe is a fantastic venison and is ideal for making sausages. (Read more on which deer species offer the best tasting venison?) Venison chorizo sausages with truffled polenta and a…
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Venison steak with a blue cheese melt
Venison steak is primarily from the haunch muscles. The haunch can be broken down into three primary joints for cutting into venison steak — the topside, silverside and the thick…
Hare stew with bacon, onions and a beer sauce
Hare stew with bacon, onions and a beer sauce Ingredients Oil for frying 1kg diced hare legs and shoulder 150g streaky bacon, cut into lardons 15g butter 2 onions, sliced…
Slow cooked venison shoulder recipe
Slow cooked venison shoulder with peppers and beans Ingredients 1 shoulders of venison, bone-in (in this case a small fallow) Light olive oil 1 large onion 2 cloves garlic 2…
Hare ragu recipe
I would recommend using the legs of the hare for this hare ragu recipe and keeping the loins for a later date. Hare Ragu Ingredients Olive oil ½ onion, finely…
Venison meatballs and tagliatelle
Venison meatballs and tagliatelle Venison meatballs with anchovy olives and sun-dried tomatoes, herbs and tagliatelle pasta. (You might like to read which deer species offers the most delicious venison.) Ingredients…
Grilled rosettes of venison, chasseur and soya bean sauce
Grilled Rosettes of Venison, Chasseur and Soya Bean Sauce Ingredients Oil for cooking 250g venison trim 1 litre venison stock (or brown chicken stock) 2 tsp tomato purée 1 glass…
Pigeon recipe: pigeon pinchos (similar to tapas)
The great thing about pigeons is that you can use them straight away. They can be breasted or fully plucked and you can get quite inventive with them. On this…
Recipe for a trio of duck with redcurrant jelly, glazed apple and game jus
There are many species of wild duck to choose from. The main ones are teal, wigeon and, the most common, mallard. Here’s a way of trying all three, very simply.…
Roast grouse with a black-pudding faggot
I love eating grouse. Not only is it one of the most challenging birds to catch as a falconer, but it is also a tricky shot for a Gun. Grouse…
Venison kofta kebabs – deliciously spicy
Muntjac is the ideal venison for these stunning kofta kebabs. Venison Kofta kebab with a red onion salad, Greek yoghurt and honey sauce Ingredients 500g minced venison shoulder, scrag or…
Pulled venison recipe – Creole style
Pulled venison recipe – Creole style I would recommend using roe or fallow for this lip-smacking Creole-style pulled venison recipe. (Read here on which deer species offers delicious venison.) Ingredients…
Rabbit burgers
Cheese-filled bacon and rabbit burgers with brioche buns Ingredients 450g rabbit leg or shoulder, minced 150g unsmoked streaky bacon, minced 3 tsp finely chopped chives 60g grated mozzarella cheese 60g…
Recipe for glazed venison ribs
Glazed venison ribs recipe This venison ribs recipe is a take on a barbecued pork rib recipe that works really well with venison, and uses a cut that is under-utilised…
A recipe for meatballs made with game
The best meat for game meatballs Whenever I use mixed game as dice for a stew or as meat to be minced, I look to the tough cuts that have…
Partridge, pigeon and pheasant Wellington
My first experience of rough shooting came with friends in Norfolk on a 2,500-acre farm not far from King’s Lynn. The farm had acres and acres of sugar beet as…
An easy and delicious recipe for pigeon paella with chorizo
Some of my favourite memories of shooting, are of heading out with my uncles in Spain in pursuit of woodpigeon and this pigeon paella recipe takes me back to those…
Partridge fast food recipe – partridge leg dippers
Looking for gamebird leg recipes? I’m often asked for gamebird leg recipes as people tend to only use the breasts. I also get asked for recipes for elevenses or advice…
Confit duck sausage rolls
Sausage rolls are a staple of parties around the country and these duck sausage rolls will sit fantastically on the elevenses menu of any shoot. The confit preparation of duck…
Harissa-marinated and grilled partridge
Partridge is a great entry to the world of gamebirds. The meat is succulent, white and very palatable to anyone who is discovering game for the first time. At this…