Game + Bonfire Night recipes (8)

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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.

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.

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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.

Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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

Spanish rabbit and chickpea stew

Recipe by: Azmina Govindji

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In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

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Venison Casserole

Recipe by: Vickie de Vries

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This casserole is perfect for dinner parties served with a creamy mash and green beans.

Venison cottage pie

Recipe by: Brenda Houghton

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Venison stays juicy when it is cooked slowly and gently. Here it is combined with lots of vegetables to make a healthy, hearty family meal.

Venison cottage pies

Recipe by: Chrissie Lloyd

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A classic family favourite, made with healthy venison rather than beef. The traditional potato topping is given extra nutrients and flavour with the addition of parsnip.

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