PLEASE NOTE THAT IN ANY OF THE MEAT RECIPES, YOU CAN SUBSTITUTE THE MEAT SUGGESTED IN ANY OF THE RECIPES BELOW FOR BEEF, LAMB, PORK, POULTRY OR VEGAN ALTERNATIVES LIKE TOFU OR QUORN
You can also pretty much use the Game of your choice with any of these recipes.
French Pheasant with Sherry and Apple Bake
The sauce is just divine and as Autumn comes into season, this is a wonderful way to cook pheasant breasts or with any other white meat of your preference.
Game Casserole with Herbs and Red Wine
Traditional game casserole with excellent flavour and served with creamy mashed potatoes and greens - I served with chives and wholegrain mustard mash with steamed brussels sprouts
Game casserole with apples and cider, ideal for Sunday lunch - fabulous flavour and easy to prepare
Game Casserole with Gherkins, Mustard and White Wine
Delicious, intense flavours served with new potatoes and fresh vegetables
Irish Venison Casserole with Red Wine and Pearl Barley
A nice twist on Irish Stew
Lazy Mallard with Marmalade Sauce
Pan Fried Partridge Breasts with Port, Juniper Berries and Pears
This has a bit of the Wow factor, wonderful gamey flavours enhanced by Port and Pears and just excellent served, as we did, with brussels sprouts and Leek and Garlic Stuffed Jacket Potatoes!
Partridge with Poached Pear and Cranberry Sauce
Partridges are absolutely tiny but have an incredible, light gamey flavour and in this special sauce, they were just too delicious for words!
You can be sure that we shall be cooking this one again very soon!
Pot Roasted Guinea Fowl stuffed with Rice, Almonds and Golden Sultanas
Perfect dish for Autumn once game is in season
Pot Roasted Guinea Fowl with Fennel, Potatoes and Blood Orange
This is a really delicious way to serve Guinea Fowl, and beautifully complimented with the bitter sweet oranges and fragrant herbs
Pot Roast Guinea Fowl with Sloe Gin and Toasted Walnuts
Irresistible recipe to prepare Guinea Fowl - although you could use either pheasant or partridge
Roast Partridge with Sage, Thyme & Cider
This is a relative easy and quick dish to make - in 40 mins or so! It tastes sensational, especially teamed up with Swede, Sweet Potato and Kale Gratin!
Roast Pheasant with Brandy Herb Butter
Venison, Bay Casserole
A very delicious casserole, which can be made with mixed game if you prefer - perfect Winter dish!
A very special Delia Smith recipe which is ideal at Christmas
Venison Casserole with Chestnuts and Ginger
A truly Winter warming dish with the subtle heat from the fresh ginger, complimented by the nuttiness of the chestnuts and served with Dauphinoise Potatoes and seasonal greens.
Venison with Red Wine, Herbs & Juniper Berries
Gorgeous casserole with aromatic flavours of juniper and the sweetness of cranberries in only one hour!
Venison Pan Fried with Blackberry Sauce
Beautiful tender meat with the fresh fruits of Autumn served on a bed of creamy mashed potato
Venison Sausage and Bean Casserole
Winter warming dish with herbs and vegetables in a rich red wine gravy - tastes amazing!
Wild Boar and Apple Sausages with Balsamic Red Cabbage and Chestnuts
Our thoughts turn to game as Autumn approaches and what better way than with these fabulous sausages made by our local butcher with this scrumptious recipe! Served with sprouts and Horseradish Mash - oh Wow!
Wild Boar Sausage Stroganoff with Tagliatelle
This was ridiculously scrumptious. These sausages are to die for, but you could use any good quality sausage!
Wild Boar Sausages with Herby Orzo
Quick easy one pot dish with delicious simple flavours