Game & Country Recipes

Pheasant, leek and bacon pie in a creamy mustard sauce under golden puff pastry.

Roast wild duck with orange and thyme, with timings for mallard and teal and a simple orange gravy.

Venison cottage pie with rich game mince, root vegetables and buttery mash. A cosy family bake for six.

Venison and ale pie with tender slow-cooked venison, stout gravy and a golden puff pastry lid.

A gluten-free venison stew topped with fluffy gluten-free dumplings. Rich, slow-cooked and hearty.

A rich, dairy-free venison ragu with red wine, tomatoes and rosemary, slow-cooked until tender and served with pasta.

Traditional bread sauce with milk, onion, cloves and bay. The classic partner for roast pheasant, partridge and turkey.

A proper British game pie with pheasant, venison and bacon under golden pastry. Make it ahead and serve it hot or cold.

A traditional English rabbit stew with bacon, cider and mustard, slow-cooked until tender. A proper countryside supper.

Roast partridge, simply done with butter, bacon and a short hot roast. Ready in around 25 minutes.

A hearty pheasant casserole with bacon, mushrooms and cider. A forgiving one-pot recipe that suits older birds and cold shoot days.