Game Recipes

As autumn segues into winter, one of the food highlights is game, fast enjoying a revival in popularity as people seek to eat home-grown produce. So whether you prefer pheasant, partridge or venison, it's all here!

 
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Pheasant TerrineServes 10-12

Pheasant Terrine

This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.

 
 
Pot-roasted Partridges with Red Cabbage, Garlic and JuniperServes 4

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper

Plenty of autumnal or wintry flavour here, as juniper, red cabbage, partridge and garlic meld into one simply brilliant pot roast. Add jacket potatoes or mash!

 
 
Guinea Fowl au VinServes 2

Guinea Fowl au Vin

Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.

 
 
Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange CompoteServes 10-12

Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote

This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.

 
 
Easy Game PieServes 6

Easy Game Pie

Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison.

 
 
Rabbit in CiderServes 4

Rabbit in Cider

If you can get hold of a wild rabbit for this, so much the better.

 
 
Old-English Rabbit PieServes 4-6

Old-English Rabbit Pie

This is a really delicious pie, good for a dinner party – and if you can get hold of a wild rabbit for it so much the better.

 
 
Old-fashioned Raised Game PieServes 12

Old-fashioned Raised Game Pie

Don't be put off by the long ingredients list: in fact, it's easy enough to assemble. The pie makes a superb centrepiece for a buffet and - good news - can be made ahead.

 
 
Braised Pheasants in MadeiraServes 4-6

Braised Pheasants in Madeira

A great recipe to make ahead, this one makes the best use of older birds which respond beautifully to braising with, in this case, a lovely rich Madeira sauce.

 
 
Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and ShallotsServes 4-6

Braised Wood Pigeon with Cider Apple Sauce and a Confit of Apples and Shallots

Cheap and readily available, wood pigeon is a game bird that's well worth discovering...and Delia's scrumptious apple and shallot confit makes it even more special. Serve the confit with other game birds too.

 
 
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