Game recipes

Savour the deep, rich flavours of game with our collection of game recipes, including dishes with partridge, pheasant, venison and rabbit.

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New potato gnocchi with rabbit and tarragon

New potato gnocchi with rabbit and tarragon

New potato gnocchi makes for for beautiful dumplings. These are served with a creamy rabbit...

  • Effort icon Medium
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Venison, onion and red wine pie

Venison, onion and red wine pie

A winter pie with real body; Gill Meller cooks the onions slowly until they collapse...

  • Effort icon Easy
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Rabbit stew

Rabbit stew

An impressive one-pan dish. Try this deeply flavoured, slow-cooked stew for a pleasing winter warmer....

  • Effort icon Easy
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Venison and stout pot pies

Venison and stout pot pies

Slow-cooked venison, cooked with stout beer and redcurrant jelly, is spooned into pie dishes and...

Freezable
  • Effort icon Medium
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Pot-roast pheasant in riesling

Pot-roast pheasant in riesling

Try something a little different with our pot-roasted pheasant. It’s cooked with white wine, bacon...

  • Effort icon Easy
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Roast guinea fowl with celeriac and plums

Roast guinea fowl with celeriac and plums

In this tray bake recipe, Gill Meller roasts guinea fowl with celeriac and plums and...

  • Effort icon Easy
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Rabbit ragù lasagne

Rabbit ragù lasagne

We’ve used rabbit in the rich ragû for its deep, gamey flavour, which stands up...

  • Effort icon Easy
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Rabbit burgers

Rabbit burgers

Try something new on your barbecue with these rabbit burgers served with watercress mayonnaise, blue...

  • Effort icon Easy
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Game pie with leeks

Game pie with leeks

This richly filled game pie makes an incredible festive centrepiece and will surely impress yours...

  • Effort icon Easy
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Venison and apple cheeseburgers

Venison and apple cheeseburgers

The deep, gamey flavour of venison makes a fantastic substitute to beef in this epic...

  • Effort icon Easy
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Game pie

Game pie

Bryn Williams‘ game recipe is a fabulous dinner party dish; the filling can be a...

Make-ahead
  • Effort icon Easy
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Partridge with Ampleforth Abbey cider and cabbage

Partridge with Ampleforth Abbey cider and cabbage

Creamy cider sauce is a delight and works very well with the partridge. Wonderfully easy,...

Gluten-free
  • Effort icon Easy
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Guinea fowl and wild mushroom pie

Guinea fowl and wild mushroom pie

”The sauce is one of my favourites and is based purely on concentrating flavour using...

  • Effort icon Challenge
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Guinea fowl chakhokhbili

Guinea fowl chakhokhbili

”Guinea fowl is easy to cook, especially if there is no extra fat added. Using...

  • Effort icon Easy
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Wild duck with grapes and radicchio

Wild duck with grapes and radicchio

Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as...

Gluten-free
  • Effort icon Easy
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Brined roast pheasant with sage, pancetta and marsala gravy

Brined roast pheasant with sage, pancetta and marsala...

Chef Jacob Kenedy shows us how to perfectly cook a pheasant. First it’s brined, then...

  • Effort icon Medium
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