Game recipes (69)

Delicious game recipes with rabbit, pheasant, grouse, venison, guinea fowl, pigeon and more. Find your Christmas roast goose recipe here, or try roast quail. Try our recipes for warming game pies and casseroles.

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Venison Casserole

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Recipe By: Vickie de Vries

This casserole is perfect for dinner parties served with a creamy mash and green beans.

Venison and Vegetable Stir-Fry

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Recipe By: Grant

This is an oriental game dish with a great flavour, and it's so quick and easy to make. Try it over rice or noodles. Sesame oil can be substituted for chilli oil.

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Pan Fried Duck with Raspberry Sauce

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Recipe By: Wynne

Duck breasts are pan fried with a hint of cinnamon, then served with a raspberry sauce.

Portuguese Rabbit Casserole

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Recipe By: Jose Miguel

A delectable Portuguese dish in which is rabbit is brushed with mustard, and cooked in white wine with bacon and shallots.

Venison Stew

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Recipe By: BUCHKO

Scottish venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.

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Venison Steaks with Cracked Black Pepper

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Recipe By: Mark

Sounds simple - but succulent, tender, flavourful venison doesn't need anything else!

Spanish rabbit and chickpea stew

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Recipe By: Azmina Govindji

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.

Bangers and mash

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Recipe By: Norma MacMillan

Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.

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Venison steaks with pears

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Recipe By: Norma MacMillan

Venison has a deep, rich flavour, and steaks taken from the loin are very tender. Here they are cooked with pears and cranberries. A root vegetable rösti is the most delicious accompaniment.

Wild boar ragù with soft polenta

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Recipe By: Norma MacMillan

Wild boar is a favourite throughout Tuscany and Umbria. Here it is cooked with lots of garlic, herbs and spices to make a wonderful thick sauce (ragù) for polenta. Serve with a rocket and radicchio salad – their slight bitterness is a great foil for the rich polenta and meat sauce – or with lightly braised greens.

Venison and mushroom terrine

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Recipe By: Norma MacMillan

Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.

Spaghetti with venison meatballs

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Recipe By: Norma MacMillan

A rich combination of red wine and venison brings a luxurious, low-fat twist to the ever-popular dish of spaghetti and meatballs. This goes down well at family gatherings and informal dinner parties.

Pappardelle with rabbit ragoût

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Recipe By: Norma MacMillan

Rabbit, a low-fat meat with a delicate flavour, is the classic ingredient for this Tuscan dish, although wild hare is often used. Pappardelle is its perfect pasta partner. Serve it with a radicchio salad, or combine mixed leaves, herbs, cucumber, courgette and green pepper to boost the vegetable content of the meal.

Pheasant broth with wild rice

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Recipe By: Norma MacMillan

If you've roasted a brace of pheasants – traditionally a hen and a cock – then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

Vietnamese-style pigeon parcels

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Recipe By: Norma MacMillan

In authentic Vietnamese parcels, the mixture would be wrapped in rice paper and then deep-fried. This recipe saves on the fat by poaching the pigeon mixture in a flavourful broth, and then wrapping the parcels in lettuce leaves – Little Gem or round lettuce – with fresh herbs. The result is very attractive and fun to eat.

Grilled quail salad with Madeira

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Recipe By: Norma MacMillan

Here, Madeira and juniper berries add wonderful flavour to a marinade for spatchcocked quail, which is then grilled. Served on a mound of lightly dressed raw vegetables, including fennel, mushrooms and bean sprouts, the quail make a filling main course salad, with bread or rolls to accompany.

Pheasant with leeks and lentils

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Recipe By: Norma MacMillan

As pheasant has very little fat, wrapping it in Parma ham helps to prevent it from drying out, as well as adding flavour. For a healthy and delicious accompaniment, the birds are roasted on top of leeks and lentils.

Pheasant casseroled with ginger

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Recipe By: Norma MacMillan

Casseroling is an excellent way to cook pheasant, as it produces succulent meat and a rich sauce. Cutting the bird into 8 pieces will allow each person to get a piece of breast as well as dark meat. Herby mashed potatoes, baby carrots and broccoli are good accompaniments for this aromatic dish.

Pot-roasted partridge with sage

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Recipe By: Norma MacMillan

Naturally lean and low in calories, partridge is perfect for pot-roasting. The gentle cooking in cider and stock keeps this game bird moist, and fresh sage, pickled walnuts and apple add wonderful flavours. A carrot and celeriac pure is an ideal accompaniment, or try a potato mash with chopped spring onions.

Venison and mushroom pie

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Recipe By: Norma MacMillan

A sweet potato mash flavoured with mustard and orange is the colourful top for this winter pie. Underneath is a hearty and rich-tasting filling of lean venison simmered in red wine with baby onions and button mushrooms. Some simple green vegetables are all that's needed to balance this delicious dish.