Game cooking isn't all about stews and pies! Emily Damment rounds up 5 delicious game recipes covering everything from pheasant to venison that are perfect for summer feasts.
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If you really want to go all out and it's BBQ game recipes specifically you're after, check out this collection of BBQ Bonanza game recipes to try!Herb and anchovy roast venison haunch
Anna Rogers of Very Good Venison takes the traditional Sunday roast venison haunch and transforms it into a summer stunner with the addition of a fresh, zesty herb, lemon and anchovy rub. You could even finish it off on the BBQ if the weather allows! Serve with roasted Mediterranean vegetables or a big bowl of salad to keep it light.
Get the full recipe here
The Game for Anything Kitchen presents this gamey twist on an absolute classic! Who doesn’t love coronation chicken, with all its nostalgic connotations? This partridge version is even better than the original, and just cries out to be added to your summer picnic basket – it's a great way to use up some of those leftover partridge pieces floating around in your freezer too. Serve atop a crisp, fresh salad, or use as a sandwich filling. We eat any leftovers straight out of the bowl with a fork... it’s that tasty!
If you find yourself in possession of some young squabs, and can be bothered to pluck the whole bird, this BBQ pigeon recipe from Tim Maddams is sure to liven up the usual offering of burnt sausages and dry burgers! The marinade and the quick, hot cooking style ensures the meat will not be tough, and the addition of bay wood skewers adds some impressive depth to the flavour.
Get the full recipe here
Rabbits are available all year round, and this recipe by Cai Ap Bryn is so light and mouth-wateringly tasty that it’ll become a summer lunchtime staple in no time! Just remember to cook the rabbit gently in the water for long enough so that it pulls off the bone easily – it makes for tender meat, and means not a scrap is wasted!
The recipe says grill, but these would be extra tasty cooked over a BBQ if the mood took you! Simple, healthy and quick to make, this recipe is extra versatile. Experiment with the spices used and the dipping sauces, and serve alongside a nice big salad or baked spud. We used frozen breasts leftover from the season when we made this, so you don’t need to worry that pheasant is out of season during the summer months!
Anna Rogers presents a beautifully herby, flavoursome venison haunch recipe to try - it's not all about stews and pies!
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