Starters + Game recipes (4)

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Pheasant and turkey terrine

Recipe by: Brenda Houghton

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This make-ahead game terrine uses puréed chestnuts instead of fat to keep it moist. As a main course, serve with a green salad and some crusty bread. As a starter, serve with baby gherkins and toast.

Venison and mushroom terrine

Recipe by: Norma MacMillan

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Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

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Venison olives

Recipe by: Norma MacMillan

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Olive is the traditional term for a small roll of meat filled with stuffing. For this special-occasion casserole thin slices of tender lean venison are rolled round a fresh-tasting cranberry stuffing and cooked in a red wine sauce.

Vietnamese-style pigeon parcels

Recipe by: Norma MacMillan

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In authentic Vietnamese parcels, the mixture would be wrapped in rice paper and then deep-fried. This recipe saves on the fat by poaching the pigeon mixture in a flavourful broth, and then wrapping the parcels in lettuce leaves – Little Gem or round lettuce – with fresh herbs. The result is very attractive and fun to eat.