Game Braising Recipes

A true autumnal treat, this pot roast works equally well with Partridge, Guinea Fowl or Chicken

A long slow braise on the hob ensures your Partridges will be tender and succulent. Serve with creamy mashed Potatoes

This special autumnal main is simpler than it looks! .

Use whatever Game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort

Caramelised Onions, Bacon and Cider combine in the perfect recipe for Roast Pheasant.

Oven-roast this rich Game bird - bring out the flavour with sweet Cider and Apples, and let the juices run into a Cream and Sage Sauce.

Philippa Davis Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and savSe the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.

Wood Pigeon is the least expensive Game bird - so it is excellent value and rather special - served with the Apple and Shallot Confit makes it totally outstanding - Delia Smith

A lavish way to celebrate the meaty tasting Wood Pigeon. There are several processes involved in this restaurant quality dish but the end result produces a stunning Salad fit for a king.

This Pigeon recipe brings out the best in this most tender and juicy of birds. Matthew Tomkinson partners the Pigeon with a fantastic salad of Nuts, Beetroot and pickled Mushrooms.

When the Pigeon is nearly ready, use a fork to shred the meat off the bone it should fall off easily. Serve with potatoes or crusty bread be careful of the bones!

The Legs are slowly braised in a Sloe Gin flavoured stock, and incorporated with a host of autumnal ingredients in a Pithivier and served alongside Breasts, Girolle Mushrooms and Onion purée.

Andy Waters uses the earthy and sweet characteristics of Beetroot to team up perfectly with the richer and more distinct flavours of this newly loved Poultry.

A heady mix of Wild Mushrooms and tender Guinea Fowl are complemented by the sweet, rich Marsala wine sauce. Serve with crusty Bread to mop up those gorgeous juices

This Game bird is the perfect size for two -enjoy with a Puy Lentil Ragout and a Tarragon and Parsley cream Sauce

Perfect for autumn cooking - the Guinea Fowl is beautifully enhanced with a herb Butter and made a bit luxurious with a rich, Red Wine Sauce. Easily prepared in advance

When cooking this Guinea Fowl casserole, replace the Baby Parsnips and Pears with the equivalent weight of full-sized varieties if unavailable. Serve this warming dish alongside Potatoes of your choice and some Green Vegetables for a hearty autumnal meal.

A great alternative to Chicken. This succulent bird makes a classy centrepiece for a dinner table, and its full of flavour from Brandy and Herbs, with a bit of crunch from Pistachios.

This recipe for spiced Guinea Fowl with Chilli Noodles is an inspired new way to use this bird. It's a really simple recipe but packs in lots of delicious flavours.

This Macedonian recipe pan-fries Quail in Butter, then simmers and roasts the Meat in a rich Red Wine and Onion Stock. Also good with for Poussin or Chicken Thighs

Slow-cook rich Game into a delicious Ragu to serve with Ribbon Pasta - Stock and Wine will keep the lean meat moist.

The Confit-style cooking in plenty of good Olive oil creates meltingly soft Rabbit. Freezable

Use any combination of Game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash.

Prosciutto fat is not always easy to come by but if you cant get any from your friendly Italian deli owner use extra pork fat instead. - Jamie Oliver

Rich and hearty, this 'hunter-style' Italian stew is made with the subtle flavour of Rabbit. Serve with a bowl of buttery mashed Potato for a hearty supper.

This is rainy-day comfort food at its best - flat Pasta strips tossed with a rich meaty Ragu, creamy Chestnuts and fragrant Orange zest

This Rabbit and Bacon Terrine recipe is great either as a starter or for lunch served with a dressed green salad and French Bread.

A supreme surf and turf dish. The Wild Garlic and Parmesan pairs perfectly with the filling, while the moreish Jerusalem Artichoke Crisps round off this recipe exquisitely

Swap the traditional coq for rabbit in this rich French stew made with shallots, carrots, bacon and mushrooms in a red wine sauce.

Try this Wild Rabbit Paella recipe. Sustainable, low in fat and inexpensive, Rabbit has a flavour akin to organic Chicken.

This shortcrust Pie has a creamy Leek, Mustard, Cider and Fennel sauce. Serve with buttery Radishes, Baby Carrots and Peas

This is a true taste of Autumn - a big bowl of rich, dark and boozy Wild Rabbit casserole. Freezable

An impressive one-pan dish. Try this deeply flavoured, slow-cooked Rabbit Stew for a pleasing winter warmer.

Based on a traditional Indian hunter dish where the Rabbits would be wrapped in leaves and baked in a freshly dug pit. Simple to prepare.

This braised Rabbit recipe is the epitome of simple cooking, in many ways it is old fashioned cooking at its best. Really great ingredients, cooked simply and presented beautifully

Slow cooked Rabbit Legs that are poached in an Indian flavoured Broth in this deconstructed Curry that tastes every bit as good as it looks. The Carrot Purée is worth its weight in gold alone!

This elegant Rabbit dish actually contains some fairly robust flavours, with a Black Pudding Purée and Ham Velouté served with the Rabbit filling for the Cannelloni. .

This recipe for Braised Rabbit with Prunes and White Wine is a really easy one-pot that delivers fantastic big flavours. Serve simply with Mash or Pasta for a fuss-free family meal.

Delia Smiths warming, fragrant and very inviting supper dish. Serve it with clouds of fluffy Mashed Potato which will absorb the sublimely good Sauce.

The Hairy Bikers This winter dish by The Hairy Bikers cooked with the finest, most tender cut of Venison, is a real treat.

Turn a Venison Roast into something that's long on flavour and eats like a pot roast.

The most delicious and cosy bowl of comfort food! Venison Roast and Carrots slowly cooked with Brown Ale Beer, Beef Broth, and fresh Herbs until flavourful, tender perfection! Serve over a bed of creamy Mashed Potatoes and don't forget to drizzle the Gravy over the top! Instructions included for oven, crock pot and instant pot!

A great accompaniment to cooked Meats - cold or hot

The perfect caramelised Carrots and Onions to accompany any Roast
Freezable

A rich, braised Venison Haunch topped with fluffy Horseradish Scones for a unique twist on a Cobbler. A fantastically comforting dish for the colder months.

This Venison Casserole benefits from long, slow cooking. Serve with New Potatoes and wilted Spinach.

Venison benefits from long, slow cooking, and this Nick Nairn Scottish dish develops a beautifully earthy sweetness. Easily doubled. Freezable

A wonderful take on a classic steak & kidney pudding, using the best autumnal ingredients

This can be eaten as Stew or used in a Pastry or Cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce. Freezable. Healthy.

Give James Mackenzie's Venison Suet Pudding a go over a wintry weekend and you will be rewarded with an adorably hearty dish. It takes time - but good things come to those who wait.

Venison Stew is the ultimate cold weather comfort food that is both full of flavour and easy to make! Venison, Potatoes and Carrots are slow cooked in a rich Red Wine Sauce until the Venison is fork tender and the Vegetables are perfectly cooked.