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Grilled x
 
No reviews
 
25min

Here I have suggested grilling rabbit but any other method of cooking it is suitable.

Recipe by: Shayna

 
No reviews
 
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

 
No reviews
 
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

 
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
 
1hour15min

A hot chestnut and Madeira sauce is the perfect accompaniment to the taste of venison. This is a good dish for a special occasion.

Recipe by: ELVISLIVES56

 
No reviews
 
1day40min

Duck has a thick layer of fat between the skin and the meat. Scoring the skin and cooking out the fat on the BBQ creates a delicious crispy skin and a beautiful Christmas main meal.

Recipe by: TastyFood

 
No reviews
 
50min

This is a quick and easy duck recipe that can be cooked either in a skillet or on the BBQ. Save the juices when slicing to drip onto the duck before serving.

Recipe by: TastyFood

 
No reviews
 
1hour15min

In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.

Recipe by: Zoë Harpham

 
No reviews
 
1hour5min

Duck is a wonderful, full flavoured meat that has a delicious crispy skin when it’s grilled correctly. Try this elegant recipe to impress your Christmas guests without spending the entire day cooking!

Recipe by: TastyFood

 
No reviews
 
40min

Duck à l'Orange, is given a Chinese touch in these sophisticated kebabs, infused with the flavours of orange juice, honey and soy sauce and served with scented rice.

Recipe by: Pat Alburey

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