Game & Country Recipes

Quick pan-fried pheasant breast in a creamy mustard and cider sauce. A simple midweek game recipe ready in about 25 minutes.

Classic British roast pheasant with bacon, butter and thyme to keep the breast moist, with roasting times and serving ideas.

Cook venison steak perfectly: a hot pan, a short cook and a proper rest, finished with a red wine and redcurrant pan sauce.

A rich, slow-cooked venison casserole with red wine, root vegetables and juniper. Serves six and is even better the next day.