Game & Country Recipes

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.

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.

Juicy homemade venison burgers with a little pork fat for moisture. Ready in around 40 minutes on the barbecue or in a pan.

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.