Game & Country Recipes

Easy mulled wine with orange, cinnamon, cloves and star anise. A warming drink for Bonfire Night and winter walks.

Classic homemade sloe gin with just sloes, sugar and gin. Make it this month and it will be ready by Christmas.

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.

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

Vegetarian mushroom Wellington with chestnuts, thyme and golden puff pastry. A show-stopping autumn and Christmas main that can be made ahead.

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

Traditional sticky parkin with oats, ginger and black treacle. A classic northern cake for Bonfire Night and Halloween that improves with keeping.

Easy roast pumpkin soup with onion, garlic and a hint of nutmeg. Silky, warming and perfect for Halloween.