Three mouthwatering BBQ game recipes from the Game for Anything kitchen - cajun rabbit burgers, partridge kebabs, and venison koftas!

With the evenings getting longer and the weather warming up, we are all starting to think about some outdoor cooking. Whether on a disposable version or a large gas one, barbeques are a great way to get lots of flavour into your food, especially when using game meat, which is amazingly versatile and works well with spices.

This is a great opportunity to show how game can be used and, of course, we are still trying to use up those freezer stocks while adding some new seasonal meats like rabbit and venison.

We like to make up some batches of our spices and rub mixes at this time of year and then we have them in the store cupboard for the summer months ahead. This is a great chance for you to put your own stamp on the flavours.

When we do get outside, we often use BBQ sheets when cooking. These allow you to get that great flavour without food sticking to the bars or falling onto the coals – these really help for the partridge kebabs and venison koftas.

Seeing as we’re all spending more time at home, it’s a great opportunity to try and really push the boat out and make your own burger or hot dog rolls and burger sauces. If you would like recipes for these, feel free to get in touch.

Whatever type of BBQ you are using, adding wood chips just before cooking can really add some great smoky flavours. We source from when cooking in the Game For Anything kitchen.

Cajun Rabbit Burger - Serves 4


? 400g minced rabbit meat

? 200g minced pork

? 2 tsp cajun spice mix (right)

? 10g chopped parsley

? ½ beaten egg

? 60g Panko breadcrumbs

Batch of cajun spice mix

? 1tsp fennel seeds, toasted and ground

? 1tsp sweet paprika

? 1tsp garlic powder

? 1tsp cumin

? 1tsp oregano

? 1tsp onion powder

? ½tsp chilli powder

? pinch table salt


1. Make up a batch of the cajun spice mix for the summer by simply mixing all the ingredients together and then store in a sealed container.

2. For the rabbit burgers, place all the ingredients into a bowl and mix with your hands.

3. When it is all thoroughly mixed together, divide the mixture into four equally sized balls, then use the palm of your hand to flatten and form the burger. Place onto squares of greaseproof paper.

Tip: Take a little sample of the meat and fry it off to test the seasoning.

4. Place on the BBQ and cook on both sides for 5 to 7 minutes, or until cooked through. Serve in an enriched bread roll and some pickles

Partridge Kebabs - Serves 4


* 8 partridge breasts

For the marinade

? 4tbsp olive oil

? 2tsp dried oregano

? 1tsp dried mint

? 1tsp ground cumin

? 1tsp dried coriander

? 1tsp sweet paprika

? zest & juice of 1 lime

? 4 garlic cloves, finely chopped

? 2 red onions

? 2 green peppers

? 8 wooden kebab skewers


1. Place all the ingredients for the marinade into a bowl and mix together.

2. Trim the partridge breasts and remove any sinew.

3. Cut the breasts up into 2cm squares and place in the marinade. Mix it up to ensure they are all well covered.

4. Place in the fridge for at least four hours, ideally overnight.

5. Place the skewers in water for an hour (this should stop them from burning when cooking).

6. Chop the peppers and onions into 2cm squares.

7. Start to make your kebabs by sliding the partridge, peppers and onions onto the skewers in any order you like.

8. Cook on the BBQ for 10 to 12 minutes, or until cooked through.

Venison Koftas - Serves 4


? 500g minced venison

? 2 shallots

? 4 garlic cloves

? 1 red pepper

? chilli flakes

? ½ beaten egg

? parsley

? pinch of sea salt flakes

? ground black pepper

? 4 wooden kebab skewers


1. Place four skewers in water for an hour (this should stop them from burning when cooking).

2. Chop up the shallots, garlic & pepper as finely as possible.

Tip: This can also be done by pulsing them in a food processor.

3. Place these into a bowl along with the other ingredients and mix together with your hands.

4. When the ingredients are thoroughly mixed together, divide the mixture into four equally sized balls and carefully place them onto the skewers.

5. Gently squeeze to form the meat into sausage shapes on the skewers.

6. Cook on the BBQ for 10 to 12 minutes. Serve with a flatbread and some tzatziki.