British + Game recipes (22)

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Bangers and mash

Recipe by: Norma MacMillan

Reviews(1)

Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.

Beekays Rich Roast Pheasant

Recipe by: beekaypit

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Living in the country we receive several game birds on a regular basis,we work with the elderly and one dear old lady gave us this recipe she first used over 60 years ago ,tried it ,loved it and want to share it.

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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.

Country rabbit with caramelised apples

Recipe by: Chrissie Lloyd

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This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.

Guinea fowl pudding

Recipe by: Norma MacMillan

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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.

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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.

Huffed pheasant with gooseberries

Recipe by: Chrissie Lloyd

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Here, ‘huffed’ or ‘houghed’ means wrapped, and in this 18th-century recipe iron-rich pheasant breasts are cooked in attractive pastry parcels.

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.

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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.

Partridge with port and red cabbage

Recipe by: Chrissie Lloyd

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Partridge, seen by many as the king of game birds, has sweet, succulent meat that is also low in cholesterol.

Pheasant with Mushrooms and spinach

Recipe by: jujers

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

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.

Pot-roasted pheasant with celery and walnuts

Recipe by: Chrissie Lloyd

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The season for pheasant is from the end of September to the end of January, but it is available frozen all year. Pheasant is high in protein, low in fat and cholesterol, and ideal for juicy pot-roasting.

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 prunes and almonds

Recipe by: Chrissie Lloyd

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Traditionally served to celebrate Michaelmas, on September 29, goose is naturally high in fat, but cooking it on a rack allows much of the fat to drain off.

Roast Goose with Stuffing

Recipe by: Christine L.

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This roast goose makes for an unforgettable Christmas dinner.

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.

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 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.

Venison cottage pie

Recipe by: Brenda Houghton

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Venison stays juicy when it is cooked slowly and gently. Here it is combined with lots of vegetables to make a healthy, hearty family meal.

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