Dinner + Game recipes (70)

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Bangers and mash

Recipe by: Norma MacMillan

Reviews(1)

Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.

Beekays Rich Roast Pheasant

Recipe by: beekaypit

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Living in the country we receive several game birds on a regular basis,we work with the elderly and one dear old lady gave us this recipe she first used over 60 years ago ,tried it ,loved it and want to share it.

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Braised pheasant with mushrooms

Recipe by: Maggie Pannell

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Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. Adding split peas to the casserole provides satisfying carbohydrate and thickens the sauce.

Christmas goose

Recipe by: cookingismylife

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This is a simpler roast goose than my other recipe on the site, but equally delicious. My family loves either at Christmas.

Christmas Spiced Roast Goose with Apple Stuffing

Recipe by: Caroline65

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We always have roast goose for Christmas dinner, and this recipe makes an already special dish magnificent.

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Country rabbit with caramelised apples

Recipe by: Chrissie Lloyd

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This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.

Creamy rabbit casserole

Recipe by: Maggie Pannell

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Sweet, tender rabbit meat is perfect in casseroles, and makes a great alternative to the usual chicken.

Crispy Roast Goose with Wild Rice Stuffing

Recipe by: Christine Lipo

Reviews(5)

Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.

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Guinea fowl fricassée

Recipe by: Brenda Houghton

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Tender poached guinea fowl is served in a tangy sauce enriched with lemon and yoghurt. Try serving with steamed savoy cabbage, and plain or mixed rice or baked potatoes.

Guinea fowl pudding

Recipe by: Norma MacMillan

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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.

Guinea fowl with Madeira and redcurrant

Recipe by: Chrissie Lloyd

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Guinea fowl breast is lean and healthy – a rich source of B vitamins – and has an excellent flavour, enhanced here with a very simple, tangy sauce.

Highland venison casserole with chestnuts

Recipe by: Maggie Pannell

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Venison is low in fat and, like all red meat, provides plenty of iron and minerals. It makes a mouth-watering casserole when cooked with beer and winter vegetables. For the best flavour choose a real ale or one of the popular ‘designer’ beers.

Huffed pheasant with gooseberries

Recipe by: Chrissie Lloyd

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Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.

Hunter's rabbit

Recipe by: Maggie Pannell

Reviews(1)

Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.

Jugged hare with dumplings

Recipe by: Chrissie Lloyd

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Rabbit and hare are both low-fat, high-protein meats. Both are rich in iron, B vitamins and phosphorus. Rabbit meat is pale and mild, whereas hare is dark and strong, and needs to be cooked for longer, in plenty of liquid.

Maltese Rabbit Stew

Recipe by: Joely

Reviews(1)

This is a traditional Maltese stew.

Middle Eastern roast guinea fowl with saffron couscous

Recipe by: Maggie Pannell

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Guinea fowl, in season in autumn and winter, tastes like a cross between chicken and turkey, and is very lean. Here it's roasted with a fig and pistachio couscous stuffing and basted with a spicy lemon marinade to keep the meat deliciously moist. A leafy salad with fresh oranges makes a great side dish.

Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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Try this hearty warming cobbler full of diced rabbit, carrots, lentils and bacon.

Paella Valenciana

Recipe by: SPAINBOY

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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Pappardelle with rabbit ragoût

Recipe by: Norma MacMillan

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Rabbit, a low-fat meat with a delicate flavour, is the classic ingredient for this Tuscan dish, although wild hare is often used. Pappardelle is its perfect pasta partner. Serve it with a radicchio salad, or combine mixed leaves, herbs, cucumber, courgette and green pepper to boost the vegetable content of the meal.