Game & Country Recipes

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

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.

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.