Bake + Game recipes (19)

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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.

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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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.

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.

Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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Try this hearty warming cobbler full of diced rabbit, carrots, lentils and bacon.

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 and turkey terrine

Recipe by: Brenda Houghton

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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.

Pot-roasted partridge with sage

Recipe by: Norma MacMillan

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Naturally lean and low in calories, partridge is perfect for pot-roasting. The gentle cooking in cider and stock keeps this game bird moist, and fresh sage, pickled walnuts and apple add wonderful flavours. A carrot and celeriac pure is an ideal accompaniment, or try a potato mash with chopped spring onions.

Quails baked on a bed of rosemary

Recipe by: Brenda Houghton

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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.

Savoury Stuffed Pumpkin

Recipe by: ONEMINA

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This is a beautiful dish to serve as a centrepiece for an autumn dinner party or for Christmas. A whole pumpkin is stuffed with a savoury mixture of venison and wild rice. Minced veal, pork or beef may be substituted.

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 mushroom terrine

Recipe by: Norma MacMillan

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Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

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.

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 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 wellington

Recipe by: Chrissie Lloyd

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A variation on the classic Beef Wellington, these individual parcels use lean venison instead, flavoured with mushrooms, onions and mustard.