Game recipes: how to cook pheasant, partridge, venison and more
Welcome to Sporting Gun’s game recipes hub – your essential resource for making the most of every bird and beast you bring home from the field.
Game is among the most sustainable, nutritious and flavoursome meat you can put on the table, and cooking it well is a skill worth developing. Whether you’re looking for a classic roast pheasant for a Sunday lunch, a slow-cooked partridge casserole for a midweek supper, or something more adventurous with venison, pigeon or woodcock, you’ll find it here.
Our recipes cover every skill level – from straightforward weeknight dishes for the time-pressed Gun to impressive centrepieces for entertaining. We also tackle the practical side: how to prepare, hang, pluck and butcher your own game at home.
From driven day pheasants to walked-up grouse, make the most of your season’s harvest – starting in the kitchen.
Dubbed "the perfect sustainable alternative to tuna", the humble pigeon breast takes center stage in this delicious cold-smoked pigeon sashimi recipe.
Anna Rogers of Very Good Venison presents this beautiful, summery venison sausage roll recipe, using sun-dried tomatoes and fresh basil to lighten things up.
Roast venison doesn't have to be a winter dish! This beautiful, summer venison haunch recipe lightens things up with a super-fresh herb, lemon and anchovy rub.
A mouthwatering cold-smoked trout recipe presented by Tim Maddams; smoking the fish is the easy part, it's the catching he has trouble with!
Using pantry staples and delicious wild venison, this easy, tasty cheesy venison traybake recipe from Anna Rogers of Very Good Venison is ideal for sharing with friends and family.
Curry doesn't have to be complicated! Anna Rogers of Very Good Venison presents this beautiful, super simple venison curry made using pantry staples.
A delicious hot-smoked wild mackerel recipe served up with foraged chanterelle mushrooms from the woods.
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