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Hogmanay [X]
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Game + Hogmanay recipes (5)

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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.
 
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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.
 
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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.
 
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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.
 
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Venison Stew
Recipe by: BUCHKO
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Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
 
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