Game + Marinate recipes (6)

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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.

Mixed game pie

Recipe by: Chrissie Lloyd

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Pies, filled with whatever game that is in season, have been popular since the Middle Ages. Here, rum and red wine add a special touch.

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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.

Quails baked on a bed of rosemary

Recipe by: Brenda Houghton

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Celebrate a special occasion with quails marinated in wine, and fruit-stuffed apples. Serve alone as a starter. For a main course add carrots and spinach, with potato and pumpkin mash to soak up the sauce.

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.

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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).