Game

Venison Sausage and Wild Mushroom Risotto
Venison sausages and wild mushrooms make an amazing winter warmer risotto, full flavoured and delicious.
4 Portions
Prep: 10 minutes
Cook: 25-30 minutes
Venison Sausages with Wild Mushrooms and Mustard Mash
Venison Sausages with Wild Mushrooms and Mustard Mash
Good venison sausages are the ultimate comfort food, this and the combination of wild mushrooms take this humble dish of sausages and mash to another level of decadence.
4 Portions
Prep: 10 minutes
Cook: 20 minutes
Roast Partridge with Watercress and Game Chips
Roast Partridge ready to eat
I absolutely adore the flavour of partridge, with rich mildly gamey meat. This makes a lovely meal for a romantic dinner for two.
2 Portions
Prep: 5 minutes (partridge)
Cook: 20 minutes(partridge)
Pheasant Breast wrapped in Bacon
Pheasant Breast wrapped in Bacon
Pheasant breast have very pleasant tasting meat, similar to chicken. Often the problem with pheasant dishes is that the breast needs a lot less cooking than the leg meat. So when they are cooked together you usually end up with dry breast meat. By wrapping skinless pheasant breast in bacon you provide a little fat to help keep them moist. This is a very quick and easy dish to prepare for a week day meal.
4 Portions
Prep: 15 minutes
Cook: 15 minutes
Smoked Whisky Mallard Breast
Mallards are wild ducks which are the most common duck in the Northern Hemisphere, and has been introduced into New Zealand, Australia and several South American countries. Their flesh is richer than the farmed variety and far less fatty. Cured in whisky and lightly smoked keeps the meat succulent and moist.
4 portions
Prep: 15 minutes plus 2 to 12 hours marinating
Cook: 15 minutes
Pigeon Terrine
A slice ofPigeon Terrine
Terrine is one of those dishes that comes and goes out of fashion. To me, I think it makes a lovely starter, as it can be light, tasty, and best served with Melba toast.
1 litre terrine (8-12 Portions)
Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours
Venison Osso Buco
Venison makes the most amazing osso buco, full flavoured but low in fat. Cooked slowly it falls off the bone, tender but full flavoured and without being overpowering.
4 Portions
Prep: 10 minutes
Cook: 2 hours
Smoked Whisky Mallard Breast
Smoked Whiskey Mallard Breast
Mallards are wild ducks that can only be hunted during the game season. Their flesh is richer than the farmed variety and far less fatty. Cured in whisky and lightly smoked keeps the meat succulent and moist.
4 Portions
Prep: 15 minutes, plus 2 to 12 hours marinating
Cook: 15 Minutes