Recipes

Pan-fried Grouse Breasts with Skirlie

Serves 2

Back in stock - Game & Gatherings by Rachel Carrie

Rachel Carrie’s new recipe book offers inspiration and promotes the beauty, diversity and honesty of game meat while dispelling the myths.

Gill's game plan

As head chef at River Cottage in Dorset, Gill Meller's focus is on simple dishes made from natural, abundant foods.

Deer hot pot

One of the best-known dishes in the north which has been converted by Mark Hix using deer.

Deer chop curry

Mark Hix shares his deer chop curry with us.

Pheasant escalope holstein

A tasty recipe for pheasant from Mark Hix, which works well served with all sorts of things, from a salad to pasta tossed in tomato sauce.

Woodpigeon and elderberry salad

This recipe by Mark Hix is a great way to get several servings out of pigeons, which are very good value compared to a grouse.

Roasted venison with red cabbage purée, heritage beetroot, dirty mash and sauce grand veneur

Wild food chef Mike Robinson shares one of his delicious venison recipes with us.

Snipe jacket potatoes à la Koffmann

Tom Kitchin shares his snipe jacket potato recipe with us. Easy to follow but guaranteed to push your cooking to the next level

Serving game on your wedding day

Sarah Monier-Williams explains how game can provide the answer to the wedding day dilemma.

Woodpigeon wellington

An unbeatable woodpigeon wellington recipe from the head chefs of the Woodsman Restaurant in Stratford-upon-Avon.

Woodpigeon, bacon and black pudding salad

A great Autumn salad with woodpigeon.

Sticky wild boar shoulder and ribs with campfire veg

A great dish for the campfire.

Wild boar pave with green salsa

A tasty, spicy recipe for wild boar from renowned chef and hunter Mike Robinson.

Crispy fried pheasant with chilli

This dish is great for elevenses and is very simple. Here we use pheasant, but it works with any gamebird breast.

Muntjac Suki-yaki

This dish actually evolved from a method used by Genghis Khan’s army. They were constantly on the move and had to eat quickly, so they would boil a large pot of stock and each soldier would gather round and dip small pieces of meat or vegetables into the boiling pot until they were cooked.

The carnivore diet

For the global hunting community, carnivore diet proponents are unlikely to provide a useful ally, but game meat could play a very important role as meat-eaters endeavour to balance our impact on the planet.

The menu

Matt Kidd reports on the annual celebratory game event at one of London's finest restaurants Lyles.