Simmer + Game recipes (20)

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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 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.

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Hunter's rabbit

Recipe by: Maggie Pannell

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Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.

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.

Maltese Rabbit Stew

Recipe by: Joely

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This is a traditional Maltese stew.

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Mustard rabbit cobbler

Recipe by: Chrissie Lloyd

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

Paella Valenciana

Recipe by: SPAINBOY

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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

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.

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Pigeon soup

Recipe by: Brenda Houghton

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A rich and gamy soup makes an impressive starter, or can be served with crusty rolls for a memorable light lunch.

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.

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 stew with coconut cream

Recipe by: YAELIE24

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This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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.

Rabbit with garlic

Recipe by: Brenda Houghton

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Garlic, aromatic herbs and spices transform humble rabbit into a tasty stew. Try serving with a bed of pasta or some chunky bread.

Seared pigeon breast on barley pilaf

Recipe by: Chrissie Lloyd

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It may be easier to buy whole pigeons for this recipe, and to remove the breasts. You can then use the rest to make stock.

Spanish rabbit and chickpea stew

Recipe by: Azmina Govindji

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In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

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 soup with currant relish

Recipe by: Norma MacMillan

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This soup has an excellent meaty flavour, rather like traditional oxtail soup but made with leaner venison. The deliciously piquant and fruity blackcurrant relish perfectly complements the rich soup.