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30 minutes to 1 hour x
 
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40min

If you can get your hands on ground venison it makes a delicious change from beef in hamburgers. Serve with your favourite toppings.

Recipe by: Lupin Pooter

 
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1hour

Duck is baked in the oven then shredded and served on a simple cucumber, spring onion and red onion salad dressed with sesame oil.

Recipe by: louise

 
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1hour

Not only is this pilaf a good source of carbohydrates, it is also low in fat and high in protein and a good source of folate. The high fibre content will keep you satisfied and stop you going back for more.

Recipe by: Leslie Glover

 
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50min

Kasha is the toasted buckwheat grain. When you buy plain buckwheat then toast it yourself and simmer it in stock, it develops a rich, nutty flavour that works perfectly with chargrilled duck.

Recipe by: Elaine Russell

 
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1hour

With ripe nectarines, red grapes, peppery lettuces and slices of tender grilled duck, this is a particularly pretty salad. The unusual dressing complements and brings together all the ingredients.

Recipe by: Elaine Russell

 
No reviews
 
55min

Garlic, shallots and pitted green olives combine with stock to make a last-minute sauce, which is given a golden hue by a subtle touch of saffron threads.

Recipe by: Pat Alburey

 
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39min

This simple but extravagantly flavoured dish of tender duck breasts coated in spices is served in a fruity wine sauce, and is perfect for a dinner party or a special celebration.

Recipe by: Pat Alburey

 
No reviews
 
1hour

A wonderful sauce made with four different ginger products makes a splendid accompaniment to duck, served on a bed of lightly stir-fried leeks and finished with fruity raspberry vinegar.

Recipe by: Pat Alburey

 
35min

Venison steaks are given a fruity coating of port-flavoured sauce and sprinkled with crushed allspice and juniper berries before being grilled and served with a delicious root vegetable purée.

Recipe by: Pat Alburey

 
No reviews
 
50min

Tiny quail, served on mushroom caps and topped with a garnish of parsley, lemon and garlic, make a special entree yet leave you plenty of free time to prepare the main course.

Recipe by: Pat Alburey

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