Game recipes
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Recipes that will make you excited for autumn
Tagliatelle with venison ragù
Jacob Kenedy's venison ragù recipe is made with pancetta and simmered down with red wine – the perfect dinner party main to impress your friends.
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October seasonal recipes
Jacob Kenedy’s wild duck with grapes and radicchio
Chef Jacob Kenedy's wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.
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Celebrity chef recipes
Jacob Kenedy’s rabbit in mustard
Chef Jacob Kenedy gives us rabbit as an alternative choice of meat to satisfy your appetite. Perfect for a dinner party with friends.
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January seasonal recipes
Brined roast pheasant with sage, pancetta and marsala gravy
Pheasant roasted with sage and served with pancetta, root vegetables and a sweet marsala sauce. A recipe great for a dinner party or special occasion.
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Venison recipes
Venison and parsnip tagine with buttered herb couscous
Slow-cooked venison with Middle Eastern herbs and spices makes this an impressive dinner party recipe. Perfect as a seasonal main for the winter months.
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Casserole recipes
Braised rabbit with tarragon mustard sauce
Debbie Major shares her recipe for mustard-braised rabbit which is full of flavours from white wine, shallots and tarragon.
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Casserole recipes
Guinea fowl fesenjan (walnut and pomegranate stew)
A Persian celebration recipe that is full of flavour from cinnamon and fresh herbs with bursts of sweetness from pomegranate seeds.
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Game recipes
Braised pheasant with whisky sauce and pearl barley pilaf
Celebrate in-season game meat with this recipe for braised pheasant, a creamy whisky sauce and a mushroom and pearl barley pilaf.
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Slow cook recipes
Braised venison with prunes, port and crispy onions
Try this braised venison recipe. The meat cooks to the softness of butter within hours and is complemented by the prunes' sweetness.
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Burns Night recipes
Rack of venison with haggis crust and rosemary jus
If haggis, neeps and tatties aren't your cup of tea on Burns Night, up your game with this haggis-crusted rack of (Scottish-sourced) venison.
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Friday night dinners
Venison meatballs, bean slaw and flatbreads
By using just a few time-saving ingredients you can get this tasty meatball recipe on the table in less than 30 minutes.
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Game recipes
Braised rabbit with tarragon, mustard and cream
Wild rabbit is underrated, free-range, native, sustainable, low in fat. Give it a go in in Debbie Major's creamy braised rabbit recipe.
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Paella recipes
Rabbit, artichoke and rosemary paella
Try this wild rabbit paella recipe. Sustainable, low in fat and inexpensive, rabbit has a flavour akin to organic chicken.
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Christmas pie recipes
Pheasant pie
This delicious Madeira and juniper infused pheasant pie has a melt in in the mouth pastry that makes it a star dish for a special meal on Christmas Eve
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