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.
Rabbit cooked with juniper berries and thyme in a French-style dish. You can also make this dish using chicken thighs.
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.
Here's an amazing way to jazz up a hamburger: with venison and Guinness! Serve with or without the usual condiments as you prefer.
This is a Scottish recipe. Partridge breasts are seared in bacon grease then roasted in a simple wine sauce and served with a rich gravy.
Venison and black beans simmered with onions and bacon in red wine and brown sugar. This also tastes great with any other type of game meat that you may have.