Recipes

Grilled Lamb Chops with Garlic and Caper Sauce and a Spring Salad

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.

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Rhubarb Pigeon breasts

Tart rhubarb chutney is the perfect companion for the pan-fried pigeon breasts flavoured with classic Middle Eastern spices.

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Roast breast & pot-roast thigh of pheasant, pearl barley casserole, with soft herbs

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.

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Pan Cooked Lambs Liver and Onions

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.

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Curried Beef Pasties

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!

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BBQ Maple Glazed Beef Kebabs with Tacos

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.

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Lamb Rogan Josh Curry

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.

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Lamb Meatball Tagine

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.

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Pheasant Tikka Kebabs

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.

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Saffron Pigeon Paella

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.

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Spiced Plum and Venison Salad

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.

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Cheese filled rabbit and bacon burgers

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.

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Barbecued Venison Steaks

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.

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Wood Fired Wood Pigeon

Get back to basics with this simple recipe for wood pigeon cooked on an open fire

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Slow-roast Shoulder of Lamb with Palestinian Spices

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.

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Venison stew with nettle dumplings

Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking.

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Wild Rabbit Casserole with Wild Garlic & Fresh Almonds

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.

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Thai Red Teal Curry

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!

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Hare pie

Hare meat is darker and gamier than rabbit and so makes a delicious and hearty pie topped with creamy mashed potato rather than pastry. Serve it with autumnal corn on the cob.

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Venison Vindaloo

Vindaloo is infamous for being the most fiery curry one can order at the curry house. However, traditionally this Goan dish of strong Portuguese influence is tangy, rich and warming. Using diced venison instead of typical lamb or chicken, this dish is packed with flavour rather than off-the-richter scale heat from chilli alone.

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Wild Boar Goulash

Goulash is a hearty stew of meat and vegetables, typically seasoned with paprika. The dish originates from Hungary and is ideally suited to our diced wild boar.

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Autumn one pan roast Sutton Hoo chicken

Enjoy a lazy Sunday with this easy but delicious one-pan roast recipe. Once in the oven, you only need to open the door once to baste and add the last two vegetables, giving you plenty of time to relax with a coffee and the Sunday papers.

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Roast Duck with honey & rosemary jus & roast potatoes

A Gressingham favourite, delicious roasted duck with a honey and rosemary jus served with duck fat roast poatoes.

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Slow Cooked Shoulder of Lamb with Earl Grey and Honey

A delicious melt-in-the-mouth slow cook shoulder of lamb infused with the flavours of Earl Grey tea, fresh rosemary, thyme, honey and stock. Using only five ingredients it's a must for the weekend!