Delicious game recipes with rabbit, pheasant, grouse, venison, guinea fowl, pigeon and more. Find your Christmas roast goose recipe here, or try roast quail. Don't forget our warming game pies and casseroles.
Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.
Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.
A hearty and well-flavoured chilli dish, made with minced venison and beans in a spicy, tequila-infused tomato sauce. Serve with rice, cornbread or over a jacket potato.
This is a great winter warmer and a good way to try pheasant if you've never had it before.