3 hours or more + Game recipes (20)

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Christmas Spiced Roast Goose with Apple Stuffing

Recipe by: Caroline65

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We always have roast goose for Christmas dinner, and this recipe makes an already special dish magnificent.

Crispy Roast Goose with Wild Rice Stuffing

Recipe by: Christine Lipo

Reviews(5)

Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.

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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.

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.

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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Pheasant and turkey terrine

Recipe by: Brenda Houghton

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This make-ahead game terrine uses puréed chestnuts instead of fat to keep it moist. As a main course, serve with a green salad and some crusty bread. As a starter, serve with baby gherkins and toast.

Pheasant broth with wild rice

Recipe by: Norma MacMillan

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If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

Pheasant Stew with Mushrooms and Olives

Recipe by: MBETHCOOKS

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Pheasant recipes - especially good ones - are very hard to find! This one results in a moist, tender and delicious pheasant that even my kids love. Its adapted from a recipe a friend passed on to me.

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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.

Roast goose with apple sultana stuffing

Recipe by: cookingismylife

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A divine Christmas goose recipe.

Roast Goose with Port Gravy

Recipe by: Christine Lipo

Reviews(4)

I've made this roast goose several times and it is fantastic. A perfect Christmas dinner!

Roast Goose with Stuffing

Recipe by: Christine L.

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This roast goose makes for an unforgettable Christmas dinner.

Slow Cooked Squirrel

Recipe by: Bobbie

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This stew recipe is for those of us who are hunters. It is easy - you can go to work while it simmers in your slow cooker, and when you return home, dinner is ready.

Slow Cooker Apple-Scented Venison

Recipe by: Kristy

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My step-mum's recipe for a tasty roast venison. The apple does something magical! The gravy goes great with mashed potatoes.

Slow Cooker Goose Sandwich

Recipe by: SHIVERDEN

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The secret to goose is to cook it until it falls apart - you need a slow cooker. This is a good sandwich recipe for goose breast.

Slow Cooker Venison Stew

Recipe by: Shann

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An easy slow cooker recipe, all ingredients are diced and thrown into the slow cooker with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.

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.

Venison and mushroom terrine

Recipe by: Norma MacMillan

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Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

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.