This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.
A delicious combination of tender hare loin skewered with salty halloumi and folded bacon strips, sweetened with orange juice. Grilled over hot coals, these skewers make a quick and easy BBQ dish and are packed with flavour.
Sutton Hoo chicken drumsticks are full of flavour so a squeeze of lemon juice, a clove of garlic, some butter and olive oil plus a little roughly torn basil are all you need to create this tasty meal.
There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results.
Sumac is an incredibly versatile Middle Eastern spice with a tangy lemony taste. It pairs perfectly with full-flavoured Sutton Hoo chicken as well as game, lamb, fish and vegetables. Here, its incredible flavour creates a mouthwatering marinade, but you can also use it for dry rubs and dressings, as well as a condiment alongside salt and pepper.
This light herby summer salad combines the sweetness of roast partridge with different types of beans.
In late spring, when the British asparagus season is in full swing, homegrown free-range lamb is at its most tender. It’s the perfect time to swap the Sunday roast for lightly grilled lamb chops.
Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.
This is a fantastic recipe to showcase pheasant – typically seasonal and perfect for winter dining. Pot-roast the legs until they are nice and succulent with a light touch of smoked bacon and barley and a magnificent roasted breast.
Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.
In this tasty twist on the traditional Cornish pasty, full-flavoured grass-fed beef mince is mixed with curry paste, mango chutney and peas. Using ready-made puff pastry makes them quick and easy to prep so they’re perfect for buffets, picnics or anytime you fancy a treat!
Fire up the barbecue to indulge in these delicious beef skewers made with cubes of grass-fed rump flavoured with cayenne and maple syrup. Served with the homemade avocado and beetroot salsa, they’ll be the highlight of your weekend.
Free-range lamb slow-cooked in a spicy and aromatic tomato-based curry sauce is tender and delicious. Serve with rice and naan and garnish with yoghurt and coriander.
This North-African inspired dish is sweet and aromatic without any heat, making it a hit with all the family. Serve with couscous or rice to soak up all the lovely flavours.
Marinating lean pheasant breast with yoghurt, lemon juice and spices is a delicious way to ensure it stays moist while baking it. Serve with a wrap or chapati, salad and fresh coriander for a tasty evening meal.
Swap chicken and seafood for sustainable wood pigeon to cook up this colourful dish that’s perfect for parties. The paella rice soaks up the flavours of the wood pigeon, sweet saffron, and fresh and juicy tomatoes and peppers, making every mouthful a treat.
Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.
These tasty burgers are stuffed with oozing mozzarella cheese and flavoured with peppery chives. They can be grilled or cooked on on a griddle or barbecue.
Swap your burgers and sausages for a venison steak to make your barbecue a little bit healthier and a lot more tastier! This delicious marinade will ensure the meat doesn't dry out.
Get back to basics with this simple recipe for wood pigeon cooked on an open fire
This show-stopping roast is a great dish for entertaining. When slow-roasted in this way, the lamb becomes so meltingly soft that it falls off the bone, perfect for stuffing into pockets of flatbread alongside salads, yogurt and pickles, shawarma-style. Start it the night before, so the marinade has a chance to infuse the lamb.
Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.
Wild rabbit is plentiful when wild garlic can be found in British woodlands, and the two flavours are a match made in heaven in this easy casserole recipe.
The bold flavour of teal can take other strong flavours so this sweet, spicy, salty and sour Thai curry sauce is both easy and quick to make and tastes miles better than the local takeaway!
