Game + Gourmet recipes (26)

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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.

Grilled quail salad with Madeira

Recipe by: Norma MacMillan

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Here, Madeira and juniper berries add wonderful flavour to a marinade for spatchcocked quail, which is then grilled. Served on a mound of lightly dressed raw vegetables, including fennel, mushrooms and bean sprouts, the quail make a filling main course salad, with bread or rolls to accompany.

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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.

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.

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Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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

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.

Partridge with port and red cabbage

Recipe by: Chrissie Lloyd

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Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.

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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.

Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

Recipe by: Grant

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A different way to use pheasant! Serve the sliced pheasant breast with clapshot, a distinctively Scottish side of mashed turnips and potatoes.

Pheasant breasts with port

Recipe by: Brenda Houghton

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Lean pheasant is cooked in a glistening ruby sauce packed with healthy fresh fruit. Try serving with jacket potatoes and a green vegetable.

Pheasant broth with wild rice

Recipe by: Norma MacMillan

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If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

Pheasant casseroled with ginger

Recipe by: Norma MacMillan

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Casseroling is an excellent way to cook pheasant, as it produces succulent meat and a rich sauce. Cutting the bird into 8 pieces will allow each person to get a piece of breast as well as dark meat. Herby mashed potatoes, baby carrots and broccoli are good accompaniments for this aromatic dish.

Pigeon salad with raspberries

Recipe by: Chrissie Lloyd

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English recipes for pigeon date back to the Middle Ages, when it was a popular meat. This modern dish uses a very English combination of nuts and berries. Leave at least 12 hours to marinate the pigeon breasts.

Roast Goose with Port Gravy

Recipe by: Christine Lipo

Reviews(4)

I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!

Roast Goose with Stuffing

Recipe by: Christine L.

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This roast goose makes for an unforgettable Christmas dinner.

Roast grouse with chestnuts and cranberries

Recipe by: Chrissie Lloyd

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Grouse is in season – and has the best flavour – between the ‘glorious twelfth’ of August and December 10. Young, plump birds are excellent roasted.

Spiced venison and brandy terrine

Recipe by: Chrissie Lloyd

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The season for venison is May to October, so this terrine is a good way to make the most of it during the summer months – perfect for picnics and lunches on lazy, outdoor days.

Super roast partridge

Recipe by: Brenda Houghton

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Lean gamy partridge tastes especially good served with an autumn-fruit preserve. Try serving with a peppery salad such as red mustard and red chard leaves.