Venison loins, venison haggis, chanterelles, leeks, potato, beetroot, basil pesto and truffle jus Ingredients 2 leeks, chopped 125g chanterelle mushrooms butter salt and pepper 4 x 250g pieces venison loin…
Recipes
Pan-seared venison loin
Ingredients For the venison loin 200g venison loin per person 25g butter Salt and pepper For fondant potato 4 potatoes weighing 200 to 300g 225g unsalted butter 150ml chicken stock…
A day on the River Cottage game cookery course
What a view. The Devon and Dorset border spread out before me on the first chilly day of the winter as I waited on top of a hill with my…
Partridge, pear and venison terrine with spiced pear chutney
Chutney ingredients 3 pears 1 banana 35g sultanas 1 garlic clove 35g caster sugar 100ml white wine vinegar Pinch turmeric Pinch ginger powder Terrine ingredients 500g venison sausage meat *…
Wild garlic and rabbit crumble
You don’t have to be an expert chef to create this elegant dish based on wild rabbit. Wrapping the loins in pancetta not only gives added taste, it also keeps…
Jean Claude’s pheasant breasts – reader’s recipe
This is a deliciously juicy dish says Fiona. The sausage meat/mushroom mixture prevents the pheasant from drying out and it is a lovely way to use pheasant breasts when a…
Five quick game recipes to cook in under 20 minutes
1. Pigeon and wild mushrooms Here we’ve used chanterelles, but you can use whatever mushrooms you have handy. You’ll need a couple of pigeon breasts as well, curly kale, bacon,…
Leg of venison on a string
This is one of the venison recipes in Wild Gourmet, by chef Michael Chiarello. We’ve adapted it slightly. As Mr Chiarello puts it: “The meat is suspended from the hook and…
Which are the best wines for game, venison, rabbit, salmon and brown trout?
When done well, pairing wine with game reveals hidden depths and extra dimensions, as well as being downright delicious, says Mark O'Halleron of Decanter magazine
Partridge on grilled bread with mushrooms and brandy
Sometimes the last thing you want to do is potter around in the kitchen, cutting up fiddly ingredients and slaving over a hot stove, especially if you’ve had a long day…
Recipe for cranberry-topped game pies
With a passion for the rural community and an eye for quality local meat, fifth-generation Herefordshire farmer Anthony Legge founded butchers, deli and pie shop Legges of Bromyard in 2000.…
Crayfish trapping & cooking
The American signal crayfish has laid waste to the UK’s waterways since its introduction in the 1970s when it was farmed for restaurants. Like the mink, they escaped and found…
Venison shoulder
Use venison for a perfect alternative to chicken, pork or beef. Ingredients 1 venison shoulder Fennel seeds Caraway seeds Chopped lemon thyme Cornish sea salt Milled black pepper Method Place…
Wild rabbit slow cooked* with rosemary, olive oil and garlic
With a bunch of mates coming round for dinner and a lot of rabbit in the freezer from a recent foray with the airgun, we wanted to cook up a…
Szechuan venison stir-fry
Use venison for a perfect alternative to chicken, pork or beef. Ingredients 300g (10oz) venison fillet or 2 large venison steaks Grated zest and juice of 1 orange 2tbsp soy…
Tempura duck livers
Think duck liver and you’ll probably think of foie gras, but there’s so much more you can create out of this humble, yet indulgent, cut of offal. Dipped in a…
Recipe: Pigeon ciabatta
WHAT YOU NEED – 3 pigeon breasts – 4 asparagus spears – 1 small round goats’ cheese – 4 slices salami – 6 cherry tomatoes – salt and pepper –…
Recipe: Goose breast with tartiflette
WHAT YOU NEED – 1 goose breast – 4 slices streaky bacon – 1 large shallot – 30g feta cheese – 6 sliced cooked new potatoes – salt and pepper…
Duck pie recipe
Rich in flavour, high in protein and filling to boot, duck, like all game meat, is the go-to bird for those in the know. Wonder how those wildfowlers are able…
Recipe: Game terrine with blackberry jam
WHAT YOU NEED – 1 venison fillet – 6 partridge breasts – 4 duck breasts – 8 slices Parma ham – 2 cloves garlic – chopped parsley – 15 cooked…