Game + Grill recipes (6)

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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.

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.

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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.

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.

Venison with a ruby sauce

Recipe by: Brenda Houghton

Reviews(1)

A glowing sauce of red wine and sweet-sour cranberries turns lean venison into a dinner party dish. Try serving with polenta or mashed potatoes, or Sweet Roasted Squash with Shallots (on this website).

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Venison with Chunky Vegetable Braise

Recipe by: Jan Cutler

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Delicious and lean venison has a fine flavour that goes perfectly with butternut squash, chickpeas and celery in this easy autumnal recipe. Serve with bread, or ready-made polenta slices, brushed with oil and grilled with the steaks. Delicious!