Delight in the vibrant flavours of this classic Spanish dish with partridge for a lean and subtle taste, perfect for those trying game for the first time. Toss in the fragrant garlic, saffron, and a squeeze of lemon, and you’ve got a dish that’s as colourful as it is flavourful- great for dinner parties, or an easy family treat.
If you’re looking to switch up your usual roasted bird and try something new, this roasted guinea fowl recipe is a great way to explore exceptional gamey flavours and its delicate texture. Try pairing it with this easy homemade grape sauce, for a sweet and tangy accompaniment.
Tasty and quick to whip at home, this delicious gamey twist on the popular Thai stir-fried rice noodle dish uses leftover cooked partridge.
Try swapping beef with venison for a leaner meat full of rich flavour with this chilli con carne recipe. Served with fresh lettuce, guacamole, salsa and soured cream in warmed taco shells, you can enjoy filling them together at the table for a fun dining experience!
This Venison Keema is a rich, aromatic dish packed with bold spices and tender mince. The subtle gamey flavour of lean venison is cooked with a punchy curry paste and a sweetened with a hint of mango chutney, delivering a delicious balance of heat. Serve up with poppadoms or warm flatbreads, perfect for sharing with friends.
Try this gorgeous, versatile dish, combining the amazing taste of venison loin served with a fresh zingy chimichurri; a mix of chilli, herbs and onion typically found in Argentina.
Rustle up this quick and simple twist on the classic egg fried rice with tender pheasant breast for two protein-packed servings made in just a wok. Made from almost entirely cupboard staples, this recipe is great to cook mid-week when you’re running low on groceries.
Searching for a Sunday lunch showstopper? Partridge is ideal if you’re cooking for just the two of you, and the salt-baked celeriac makes a change from roast potatoes. You’ll need to set aside a few hours in the kitchen, but trust us – it’s worth every minute.
Indulge yourself in this simple one-pot pheasant, nestled in a dutch oven with layers of bread, bacon, apple, cider and a generous splash of brandy. Nothing better suits the cold, grey days than this hearty winter warmer served with roasted vegetables or a crisp watercress salad.
The sweetness of the fruits and honey in this impressive dish perfectly balances the earthy flavour of wild boar and the almonds and hazelnuts.
