30 minutes to 1 hour + Game recipes (10)

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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.

Pheasant breasts with port

Recipe by: Brenda Houghton

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Lean pheasant is cooked in a glistening ruby sauce packed with healthy fresh fruit. Try serving with jacket potatoes and a green vegetable.

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Roast grouse with chestnuts and cranberries

Recipe by: Chrissie Lloyd

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Grouse is in season – and has the best flavour – between the ‘glorious twelfth’ of August and December 10. Young, plump birds are excellent roasted.

Smart sausage hot-dogs

Recipe by: Maggie Pannell

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Venison is a low-fat red meat which makes delicious sausages for a quick family lunch. Enjoy them in wholemeal rolls with pan-fried mushrooms and a gorgeous red onion relish.

Super roast partridge

Recipe by: Brenda Houghton

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Lean gamy partridge tastes especially good served with an autumn-fruit preserve. Try serving with a peppery salad such as red mustard and red chard leaves.

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Venison and mushroom stroganoff

Recipe by: Maggie Pannell

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Tasty venison is extremely low in saturated fat, with a slightly gamey flavour, and combined with mushrooms, a small amount of meat goes a long way. Cooked in a creamy sauce made with half-fat crème fraîche, then tossed with tagliatelle, this makes a luxurious dish.

Venison Bacon Burgers

Recipe by: Lupin Pooter

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These tasty, juicy burgers make a welcome change from normal beef burgers.

Venison with a ruby sauce

Recipe by: Brenda Houghton

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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!

Vietnamese-style pigeon parcels

Recipe by: Norma MacMillan

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In authentic Vietnamese parcels, the mixture would be wrapped in rice paper and then deep-fried. This recipe saves on the fat by poaching the pigeon mixture in a flavourful broth, and then wrapping the parcels in lettuce leaves – Little Gem or round lettuce – with fresh herbs. The result is very attractive and fun to eat.