The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.
Recipe by: Pat Alburey
Rabbit cooked with juniper berries and thyme in a French-style dish. You can also make this dish using chicken thighs.
Recipe by: Herbie's Spices
The ham, apple and thyme in this recipe are well matched with the fattiness of the duck. I serve it at all my important dinners including Christmas.
Recipe by: FritzM
If you are lucky enough to get venison, here's a sensational way to barbecue the best part of the deer. It makes a great appetiser or full meal.
Recipe by: TIKCUF99
Here's an amazing way to jazz up a hamburger: with venison and Guinness! Serve with or without the usual condiments as you prefer.
Recipe by: spicymum79