Game & Country Recipes

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.

Slow-cooked beef brisket with stout, onions and a smoky rub. A fall-apart Halloween and Bonfire Night feast for a crowd.

Creamy butternut squash risotto with sage. A warming vegetarian autumn dinner ready in 45 minutes.

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.

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

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

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