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This really is a classic holiday meal. Try it instead of a roast chicken or ham at Christmas or a special birthday.

Recipe by: Christine Lipo


Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.

Recipe by: Christine Lipo

No reviews

This casserole is best with black beluga lentils because they go really well with venison, but if black beluga lentils are not available French green lentils can be substituted.

Recipe by: HilaryM

No reviews

This homely, old-fashioned pie is full of good flavours.

Recipe by: Lynn Cole


Don't skip anything or change the ingredients. The most important thing is the hot smoked duck breast AND good home made dark chicken stock.

Recipe by: darrenspooner

No reviews

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

No reviews

Duck breasts marinated overnight in a special stock mix then fried and baked to perfection. Served with sauce, shallots and sesame seeds.

Recipe by: Herbie's Spices

No reviews

Make duck with meat that falls off the bone and crispy skin. These sweet duck breasts are delicious and they are cooked with plums and star anise.

Recipe by: cphannah

No reviews

We always have roast goose for Christmas dinner and this recipe makes an already special dish magnificent. Don't forget to use the goose fat to roast the best potatoes ever and the giblets to make the gravy.

Recipe by: Caroline65

No reviews

This is a great slow cooked duck leg casserole using a rich red wine gravy and lots of vegetables including celery, carrots, potatoes and mushrooms.

Recipe by: Paul_Mylum

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