3-4 + Game recipes (50)

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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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Braised pheasant with mushrooms

Recipe by: Maggie Pannell

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Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. Adding split peas to the casserole provides satisfying carbohydrate and thickens the sauce.

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.

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.

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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.

Guinea fowl fricassée

Recipe by: Brenda Houghton

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Tender poached guinea fowl is served in a tangy sauce enriched with lemon and yoghurt. Try serving with steamed savoy cabbage, and plain or mixed rice or baked potatoes.

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.

Highland venison casserole with chestnuts

Recipe by: Maggie Pannell

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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.

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.

Maltese Rabbit Stew

Recipe by: Joely

Reviews(1)

This is a traditional Maltese stew.

Middle Eastern roast guinea fowl with saffron couscous

Recipe by: Maggie Pannell

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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.

Pappardelle with rabbit ragoût

Recipe by: Norma MacMillan

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Rabbit, a low-fat meat with a delicate flavour, is the classic ingredient for this Tuscan dish, although wild hare is often used. Pappardelle is its perfect pasta partner. Serve it with a radicchio salad, or combine mixed leaves, herbs, cucumber, courgette and green pepper to boost the vegetable content of the meal.

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 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.

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.

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.

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 casseroled with ginger

Recipe by: Norma MacMillan

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Casseroling is an excellent way to cook pheasant, as it produces succulent meat and a rich sauce. Cutting the bird into 8 pieces will allow each person to get a piece of breast as well as dark meat. Herby mashed potatoes, baby carrots and broccoli are good accompaniments for this aromatic dish.

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