Egg free + Game recipes (17)

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Creamy rabbit casserole

Recipe by: Maggie Pannell

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Sweet, tender rabbit meat is perfect in casseroles, and makes a great alternative to the usual chicken.

Pheasant and celery casserole

Recipe by: Norma MacMillan

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Juniper berries and orange flavour the sauce, while walnuts contribute a satisfying crunch to this excellent winter casserole. It is served with a warming mash of carrots, parsnips and potatoes – perfect with the pheasant.

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Pheasant Breast Stuffed with Apples in a Cider Vinegar and Prune Sauce

Recipe by: Grant

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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.

Portuguese Rabbit Casserole

Recipe by: Jose Miguel

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A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.

Puy lentil and sausage salad

Recipe by: Norma MacMillan

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Tiny green Puy lentils have a slightly nutty texture and flavour, and are perfect in salads as they keep their shape well once cooked. Here they are mixed with grilled venison sausages and Mediterranean vegetables, plus a handful of fresh rocket leaves. All you need to accompany the dish is some crusty French bread.

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Rabbit soup with herb oatcakes

Recipe by: Norma MacMillan

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A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

Rabbit with fennel and rosemary

Recipe by: Maggie Pannell

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Rabbit is an under-used meat, considering it's easily digestible and low in fat and cholesterol. Farmed rabbit is tender and delicate in flavour, but if you buy wild rabbit, the flavour is gamier and the meat will require longer cooking. Serve this delicious meal with a good, rustic-style bread.

Stuffed pheasant

Recipe by: Maggie Pannell

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Stuffing a small pheasant with a robust sausage-meat mixture helps to make it go that little bit further.

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Venison and mushroom pie

Recipe by: Norma MacMillan

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A sweet potato mash flavoured with mustard and orange is the colourful top for this winter pie. Underneath is a hearty and rich-tasting filling of lean venison simmered in red wine with baby onions and button mushrooms. Some simple green vegetables are all that's needed to balance this delicious dish.

Venison and Vegetable Stir-Fry

Recipe by: Grant

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This is an oriental game dish with a great flavour, and it's so quick and easy to make. Try it over rice or noodles. Sesame oil can be substituted for chilli oil.

Venison cottage pies

Recipe by: Chrissie Lloyd

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A classic family favourite, made with healthy venison rather than beef. The traditional potato topping is given extra nutrients and flavour with the addition of parsnip.

Venison olives

Recipe by: Norma MacMillan

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Olive is the traditional term for a small roll of meat filled with stuffing. For this special-occasion casserole thin slices of tender lean venison are rolled round a fresh-tasting cranberry stuffing and cooked in a red wine sauce.

Venison Steaks with Cracked Black Pepper

Recipe by: Mark

Reviews(5)

Sounds simple - but succulent, tender, flavourful venison doesn't need anything else!

Venison steaks with pears

Recipe by: Norma MacMillan

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Venison has a deep, rich flavour, and steaks taken from the loin are very tender. Here they are cooked with pears and cranberries. A root vegetable rösti is the most delicious accompaniment.

Venison Stew

Recipe by: BUCHKO

Reviews(2)

Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.

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).

Wild boar ragù with soft polenta

Recipe by: Norma MacMillan

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Wild boar is a favourite throughout Tuscany and Umbria. Here it is cooked with lots of garlic, herbs and spices to make a wonderful thick sauce (ragù) for polenta. Serve with a rocket and radicchio salad – their slight bitterness is a great foil for the rich polenta and meat sauce – or with lightly braised greens.