Game recipes

A meaty collection of game recipes includes Galton Blackiston's raised game pie, a wood pigeon salad recipe from Dominic Chapman and a venison burger from Josh Eggleton.

Game recipes

Achari pheasant, spiced aubergine, caviar and poppy seed-pheasant cake Vineet Bhatia

Course:	Main
Complexity:	Medium
Cooking Time:	9 hours
Serves:	4

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Black olive crusted Sika venison with salsify and parsnip Phil Carnegie

Course:	Main
Complexity:	Easy
Cooking Time:	55 minutes
Serves:	4

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Raised game pie Galton Blackiston

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours plus chilling overnight
Serves:	12

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Venison burger with homemade chips Josh Eggleton

Course:	Main
Complexity:	Easy
Cooking Time:	45 minutes plus cooling
Serves:	4

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Breast of partridge with shiitake mushroom, baby artichoke, haricot vert and truffle Robert Thompson

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes plus cooling and reheating
Serves:	2

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Roasted loin of New Forest venison with snails, roasted chervil root and a field mushroom puree Robert Thompson

Course:	Main
Complexity:	Easy
Cooking Time:	2 hours plus roasting the venison bones
Serves:	4

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Grouse with beetroot Adam Stokes

Course:	Main
Complexity:	Challenging
Cooking Time:	50 minutes plus cooking of beetroot and grouse in water bath
Serves:	4

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Grouse, fried brioche and fig purée Kevin Mangeolles

Course:	Main
Complexity:	Easy
Cooking Time:	8 hours
Serves:	6

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Roast grouse with blackberries and port wine jus William Drabble

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	4

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Roast pheasant with orange and onion marmalade and juices Shaun Rankin

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours
Serves:	2

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Venison carpaccio Paul Ainsworth

Course:	Starter
Complexity:	Medium
Cooking Time:	1 hour plus overnight marinating
Serves:	6

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Venison loin and bolognese Simon Haigh

Course:	Main
Complexity:	Challenging
Cooking Time:	4 hours
Serves:	4

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Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts Martin Wishart

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours 30 minutes
Serves:	4

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Loin of venison with broccoli and stilton purée and red wine sauce Josh Eggleton

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	2

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Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise Robert Thompson

Course:	Main
Complexity:	Challenging
Cooking Time:	1 hour 40 minutes plus cooking of the legs in waterbath or in a pan
Serves:	4

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Roast partridge with seasonal vegetables and tarragon jus Mark Dodson

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	0

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Roast loin of venison, wild mushroom pie and parsnip purée Adam Gray

Course:	Main
Complexity:	Medium
Cooking Time:	2 hours plus chilling (excluding gravy)
Serves:	4

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Roast pigeon with braised butter beans Bryan Webb

Course:	Main
Complexity:	Easy
Cooking Time:	4 hours 15 minutes plus overnight soaking
Serves:	4

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Roast squab pigeon with celeriac salad Adam Gray

Course:	Starter
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Wild duck, apple, foie gras and smoked eel Laurie Gear

Course:	Main
Complexity:	Challenging
Cooking Time:	3 hours 40 minutes
Serves:	4

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Wood pigeon with blueberry jus, beetroot purée and potato crisps Mark Dodson

Course:	Main
Complexity:	Medium
Cooking Time:	40 minutes plus slow cooking of beetroot
Serves:	4

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Wood pigeon salad Dominic Chapman

Course:	Starter
Complexity:	Medium
Cooking Time:	2 hours
Serves:	4

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Wood pigeon with cobnuts Alan Murchison

Course:	Starter
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	4

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