What could be simpler than a fallow venison steak recipe? You certainly shouldn’t feel guilty for swapping your beef for venison, after all, it’s low in fat and as natural…
Recipes
Pigeon carpaccio
This pigeon carpaccio recipe doesn't need cooking but requires at least 12 hours to marinate and needs to be frozen for an hour before serving
Wild game and pappardelle ragu recipe
Give wild game an extra zest with this unique wild game and pappardelle ragu recipe. This pasta dish, which can be used with any game meat, will serve four people…
Slow cooked venison casserole
Game cookery recipe: A game cookery recipe that stalkers should keep handy.
Rook pie recipe
Rook pie recipe: Top chef Mark prepares a seasonal, no-nonsense dish featuring young rooks in a pie.
Loin of venison with broccoli and stilton purée and red wine sauce
This recipe makes a luxurious and hearty meal for 2 in under 2 hours – and you can even make extra purée to use later in the week for a…
Wild rabbit and leek turnover with piccalilli
The delicious tender rabbit meat beautifully mingles with the Cumbrian ham for a rich, meaty taste
Wood pigeon with blueberry jus, beetroot purée and potato crisps
Wood pigeon breast is topped with a potato crisp and drizzled with a beetroot purée and blueberry jus - a dish looking as good as it tastes
Lee Maycock recipe for woodpigeon, roasted pear, gorgonzola and walnut tart
Lee Maycock: Impress your friends with a game meat they might not have been willing to touch in the past.
Lee Maycock recipe for potted game with spiced apple chutney
Lee Maycock: Plenty of ingredients and effort are required for this potted game dish, but it'll be worth the effort.
Hunter’s sandwich
This hunter's sandwich, containing pigeon, grouse and venison, is not a lunch to be taken lightly
Roast woodcock with black pudding and Victorian cabbage
Lee Maycock: A woodcock recipe with a sense of history.
Lee Maycock recipe for roast duck with cranberries
Lee Maycock: A duck recipe with vegetables and a little winter kick.
Let them eat… pheasant
Plymouth families living below the poverty line will enjoy roast pheasant this Christmas thanks to the generosity of local shoots
Pheasant with bacon and creamed Savoy cabbage
A pheasant recipe worthy of the Savoy (cabbage) thanks to a little kick from smoked back bacon
Lee Maycock game cookery recipe for partridge pithivier
Lee Maycock: A quick (ish) and easy game cookery recipe that proves field to fork via shotgun is best.
Crown of duck with red cabbage and sautéed potatoes
Top check Mark Gough shows us how to prepare and cook a freshly shot mallard
Pigeon parcels
These pigeon parcels are similar to a pasty, with the filling encased in pastry, but are made with puff pastry and are much lighter
Mike Robinson: A cookery school masterclass using venison
Mike Robinson: From field to table, the chef's masterclass in how to turn a deer carcass into steaks, burgers, meatballs and much more from his cookery school in West Berkshire…