You can't go wrong with a nice venison sausage roll! For picnics, journeys, or a light lunch, they are delicious hot or cold, teamed with a nice salad.
In this recipe, the chefs from West London Shooting School’s Standbury’s Restaurant have balanced the rich flavour with sweet potato and parsnip mash, topped off with silky wild mushrooms.
Want to know what fruit, veg and game meat is in-season in November to help you make sustainable, healthy food choices? Look no further! Recipes included!
A good game stock is essential for making pies, stews, casseroles and a host of other game recipes; this one is easy to make and store.
A lighter way to enjoy venison! Try your hand at this delicious venison corned hash recipe from Game for Anything - perfect for the transition between salads and stews!
If there's one thing that makes pigeon breast even more delicious, it's smoking it! This recipe pairs the deep, smokey flavour of the pigeon with a sweet elderberry syrup.
There’s something beautifully nostalgic about Coronation chicken - the type your mum, and her mum, used to make. This one is made with partridge, so it's high welfare and low food miles too!
Gamey takes on two classic cured meat dishes - what could be better on your charcuterie board than venison prosciutto and pheasant salami!?
When the temperatures rise, it's much pleasanter to cook outside! Impress friends and family with a mix of Cajun rabbit burgers, venison koftas, and partridge kebabs!
Simple, timeless, healthy... you can't go wrong with a good old venison and veg packed casserole.
A perfectly roast partridge adorned with classic, aromatic, rosemary roast potatoes; a fail safe!
A match made in heaven! Beautiful bright green wild garlic combines with the mild, subtle gamey-ness of partridge to create a kiev on another level!
Make the most of wild garlic when it's around by making some delicious wild garlic butter that can then be frozen for later use.
Make the most of your wild garlic harvest with this brilliant “pickled wild garlic buds” recipe - perfect to eat with grilled fish or game (like pheasant!)
Game for Anything have provided this mouthwatering wild garlic pasta recipe - it’s a great way to put some of those luscious, dark green leaves to good use!
Bushcraft expert Jonny Crockett shows us how to make the ultimate fast food – perfect for shoot days and a great way to make good use of nature’s free bounty.
This recipe using partridge breasts and pears makes a lovely change from traditional roasts or stews... delicate and flavourful, this dish would make the perfect game starter at a dinner party.
A beautifully comforting pheasant pie recipe to warm you on a chilly winter’s night after a long day in the field.
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