Here I have suggested grilling rabbit but any other method of cooking it is suitable.
Recipe by: Shayna
Lean venison steaks with a peppery coating are served with a rich and sumptuous flambéed sauce of brandy, port and cream, spiked with aromatic juniper berries for extra flavour.
Recipe by: Pat Alburey
This is a gourmet canapé using foie gras that I prepare on special occasions. The foie gras is served on brioche lathered in fig jam.
Recipe by: mimichette
The bright colours of the capsicums make this simple yet delicious Chinese dish very pretty to look at. Serve with freshly cooked white rice.
Recipe by: tonytsang
Wild meat such as venison can sometimes taste a little gamy and not everyone cares for the flavour. This technique will make it delicious for anyone!
Recipe by: Angie Weikert
Quail is a very delicate bird and must have a short cooking time otherwise it will be dry and stringy. This is a base recipe to which you can add any kind of sauce instead of the easy one suggested here.
Recipe by: spookylean
A very healthy stir fry with a great combination of flavours and textures. Use those chokos growing on the back fence!
Recipe by: sherra1102
These peking duck wraps are a great way to use your leftover duck. Chinese duck is wrapped up in a tortilla with cucumber, spring onions and hoisin sauce.
Recipe by: kmy
If you don't like venison this works just as well on T-bone steaks. The lime and coriander butter is very visually effective.
Recipe by: PLONGSTOCKING
A quick and easy stir fry which is great with venison. Serve it over rice. If you like heat, you can substitute chilli oil for sesame oil.
Recipe by: Grant