Recipes

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

Recipe

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.

Recipe

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!

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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.

Recipe

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!

Recipe

Roast Partridge with Bubble and Squeak

Perfect for chilly winter evenings or lazy Sundays, this easy recipe pairs roasted partridge with comforting bubble and squeak. Use leftover meat from your Sunday roast if you have it, or simply season and roast a whole partridge at 200 degrees.

Recipe

Roast squirrel with squash, sage & hazelnuts

A simple and delicious way to cook squirrel - the meat is surprisingly tender and responds so well to the high heat of the oven. The pumpkin, sage and nuts are perfect with the squirrel but also works with rabbit, pheasant or even chicken.

Recipe

Wood pigeon salad with wild mushrooms & Madeira vinaigrette

Pigeon breast meat is moist and succulent, delicious in a warm salad. This recipe makes an quick and simple autumnal supper or first course.

Recipe

Spatchcocked Pheasant with Salsa Verde

Spatch-cocking the pheasant means it can lie flat when grilled. It cooks at a relatively high temperature, allowing the skin to crisp on the outside, whilst the meat remains juicy and tender.

Recipe

Spatchcock BBQ Squirrel

Marinading the squirrel overnight in flavoursome maple syrup, garlic and mustard enhances the squirrel. It then cooks quickly on a hot barbecue. A talking point for any barbecue party.

Recipe

Pheasant with harissa, chicory & orange

This dish has a real North African feel to it. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavour, but also helps to moisten and tenderise the meat. You can do this with partridge, pigeon or even chicken.

Recipe

Venison Chilli

I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.

Recipe

Moroccan Spiced Duck Leg

Duck really lends itself to strong flavour pairings. This recipe uses Ras El Hanout which literally translates as “top of the shop” meaning the best spices from the top shelf of your local bazaar.

Recipe

Pappardelle with hare, red wine & cacao regù

The trigger for this recipe is the typically northern Italian way of braising hare (lepre) in salmi. They put a hare into a wine marinade with onions, celery, juniper berries and and rosemary, to soften the flavour of the strong-tasting meat as well as tenderising it. Then the important thing is to let the hare cook very slowly.

Recipe

Pheasant ramen

The classic Japanese noodle soup is even more moreish when made with tasty roasted pheasant breasts instead of chicken. If you can’t find fresh galangal, use galangal paste as a substitute. Don’t worry, once you’ve made ramen once, you’ll want to again and again so none will go to waste!

Recipe

Roast belly pork with mustard mash and braised red cabbage

A delicious, simple-to-prepare family Sunday lunch.

Recipe

Duck breast with savoy cabbage, bacon and Aspall's balsamic dressing

Gressingham's famous “one pan duck”. A delicious recipe prepared in just one pan to save on washing up!

Recipe

Partridge risotto

Using partridge as a healthier alternative to chicken, this creamy risotto will soon become a firm favourite.

Recipe

Gamekeepers Pie

This is a gamey version of a Shepherd’s pie, with parsnip added to the mash topping to give it a savoury and sweet flavour.

Recipe

Spiced Beef with Eggs and Spring Onions

This is a great dish to make if you want to whip up something quick and easy. The beef is first poached and then lightly fried with tomatoes and spices – perfect for scooping up with some flatbread or serving with fluffy white rice, some natural yoghurt and a crunchy Salad Shirazi; a few radishes would go down very well too.