Dinner party + Game recipes (15)

Sort by:

View: List | Gallery

Guinea fowl pudding

Recipe by: Norma MacMillan

Be the first to review it!

Guinea fowl cooked with shallots, ‘meaty’ chestnut mushrooms, peas and spinach in Madeira wine makes a great pie filling. In this modern version of a traditional favourite, the filling is baked in a pudding basin topped with a lovely, soft-textured potato pastry crust. Serve with Brussels sprouts and baby carrots.

Guinea fowl with Madeira and redcurrant

Recipe by: Chrissie Lloyd

Be the first to review it!

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.

ADVERTISE WITH US

Highland venison casserole with chestnuts

Recipe by: Maggie Pannell

Be the first to review it!

Venison is low in fat and, like all red meat, provides plenty of iron and minerals. It makes a mouth-watering casserole when cooked with beer and winter vegetables. For the best flavour choose a real ale or one of the popular ‘designer’ beers.

Middle Eastern roast guinea fowl with saffron couscous

Recipe by: Maggie Pannell

Be the first to review it!

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.

Pheasant and turkey terrine

Recipe by: Brenda Houghton

Be the first to review it!

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.

ADVERTISE WITH US

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

Recipe by: Grant

Be the first to review it!

A different way to use pheasant! Serve the sliced pheasant breast with clapshot, a distinctively Scottish side of mashed turnips and potatoes.

Pheasant with Mushrooms and spinach

Recipe by: jujers

Be the first to review it!

Here is an easy but delicious recipe I made the other day. Pan fried Pheasant breast with Mushroom and spinach. Meal for 2

Quails baked on a bed of rosemary

Recipe by: Brenda Houghton

Be the first to review it!

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.

ADVERTISE WITH US

Spiced venison and brandy terrine

Recipe by: Chrissie Lloyd

Be the first to review it!

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 Casserole

Recipe by: Vickie de Vries

Be the first to review it!

This casserole is perfect for dinner parties served with a creamy mash and green beans.

Venison olives

Recipe by: Norma MacMillan

Be the first to review it!

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 pears

Recipe by: Norma MacMillan

Be the first to review it!

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

Be the first to review it!

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.