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1day4hours

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
 
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

 
No reviews
 
25min

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

 
No reviews
 
45min

Rabbit and bacon are traditional partners, and here they are teamed with aromatic vegetables, together with sage and garlic, to form tasty rissoles that all the family will enjoy.

Recipe by: Pat Alburey

 
No reviews
 
40min

An old favourite with a distinctive new flavour: venison bangers and a designer mash of celeriac, potatoes and blue cheese are just the thing, with a bottle of hearty red wine, for a warming dinner.

Recipe by: Pat Alburey

 
No reviews
 
45min

Serve steak and chips with a difference! Lean, ginger-coated venison steaks are simmered in a dark, sweet-and-sour rice wine sauce and accompanied by chunky sweet potato chips.

Recipe by: Pat Alburey

 
No reviews
 
35min

Crunchy apple and lettuce make a delicious base for fried duck breast, sliced and served warm with a red wine dressing.

Recipe by: Pat Alburey

 
No reviews
 
50min

This venison stew is simple and wonderful served over wild rice. You can also use fresh rather than tinned ingredients if you have them.

Recipe by: Sherri

 
No reviews
 
8hours30min

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

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