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Game Cooking: a selection of our favourite recipes

PUBLISHED: 16:15 19 March 2015 | UPDATED: 16:27 19 March 2015

Image supplied by no.131, Cheltenham

Image supplied by no.131, Cheltenham


Whether you’re a regular devourer of game or a newcomer to wild meat, we have compiled a list of game recipes in which even the fussiest of eaters can find something to enjoy. As we all know, game is low in cholesterol and high in protein making it a healthy alternative growing in popularity across the UK.

Pan Fried Pheasant with Pancetta, Apricots and ThymePan Fried Pheasant with Pancetta, Apricots and Thyme

Pan Fried Pheasant with Pancetta, Apricots and Thyme

Serves: 2

Season: October - February

As pheasant lacks a strong gamey flavour, it can provide an appetising alternative to the traditional Sunday roast for first-time game eaters. This recipe packed with apricots, pancetta and thyme reveals the true taste of autumn for its diners.

Partridge with Red Cabbage, Cumin and GarlicPartridge with Red Cabbage, Cumin and Garlic

Partridge with Red Cabbage, Cumin and Garlic

Serves: 6

Season: September - February

Lean and low in cholesterol, the red legged partridge is closely related to pheasant and does not appear on the endangered species list. This recipe using partridge would make a unique main course for a dinner party. Serve it with gravy and stir fried cabbage for extra flavour.

Vension BurgersVension Burgers

Venison Patties

Serves: 10

Season: no closed season

Crispy on the outside, succulent and juicy in the middle, venison burgers provide a timeless yet unique feast for the BBQ. Best served medium, these burgers taste finest when seasoned with garlic, chilli and black pepper and served with an ice cold beer. Enjoy!

Image supplied by Game-to-EatImage supplied by Game-to-Eat

Wild Rabbit Ragu with Penne

Serves: 4

Season: no closed season

A similar consistency to chicken but with a rich earthy flavour, rabbit can be seasoned to taste. This is a classic ragu sauce recipe served with mouth watering pancetta. Vegetables compliment the tender rabbit meat and the dish is tastiest with a sprinkling of parmesan cheese on top.

Image supplied by no.131, CheltenhamImage supplied by no.131, Cheltenham

Smoked Wood Pigeon, Salad Paysanne & Truffled Egg

Serves: 4

Season: no closed season

A sustainable and locally sourced meat, the Wood pigeon is a delicious alternative to prime steak but with a more woodland taste. This recipe consists of hot smoked pigeon breast accompanied by a deep fried, golden poached egg. Finish the dish by drizzling in truffle oil and serve on a bed of Paysanne salad.

Image supplied by Game-to-EatImage supplied by Game-to-Eat

Gamekeeper’s Pie

Serves: 5

Season: varies depending on the meat you choose!

This recipe is a unique take on the traditional Shepherd’s Pie; just replace lamb with wild meat for a gamey flavour. Add parsnip to the mash for a sweet and savoury sensation and enjoy with a glass of Pinot Noir in front of the fire on a Sunday afternoon.

Image supplied by Taste of GameImage supplied by Taste of Game

Roast Grouse with Bread Sauce Fritters

Serves: 2

Season: August – December

This recipe, using the breast of the grouse, has a milder gamey flavour. However the strength of taste depends on the type of bird you choose; snow grouse have a very strong flavour whereas a hazel grouse is much milder. We highly recommend the ‘Are you Game?’ Pinot Noir from Great Western Wines to accompany this meal.


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