Game + Grain recipes (4)

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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.

Rabbit soup with herb oatcakes

Recipe by: Norma MacMillan

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A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

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Seared pigeon breast on barley pilaf

Recipe by: Chrissie Lloyd

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It may be easier to buy whole pigeons for this recipe, and to remove the breasts. You can then use the rest to make stock.

Wild boar ragù with soft polenta

Recipe by: Norma MacMillan

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Wild boar is a favourite throughout Tuscany and Umbria. Here it is cooked with lots of garlic, herbs and spices to make a wonderful thick sauce (ragù) for polenta. Serve with a rocket and radicchio salad – their slight bitterness is a great foil for the rich polenta and meat sauce – or with lightly braised greens.