Game Roasting Recipes

This delicious Galvin brothers recipe is a celebration of the British game season - with Bread Sauce and Game Chips served alongside fresh, peppery Watercress,

More associated with autumn and winter, this dish is best served in late August, when the Grouse are young and tender and Blackberries are just coming into season.

Grouse is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

Make the most of seasonal autumnal ingredients, from the rich, dark meat of Grouse to the smooth Celeriac purée topped off with sauce Albert and punchy Horseradish & Mustard.

This is a very impressive seasonal Game dish for an autumn dinner, with stunning presentation.

There's nothing nicer than a plump, roasted Grouse with a rich Red Wine Gravy. The late, great Sir Terence Conran used to recommend serving with lashings of Bread Sauce and a nice bottle of Burgundy

To mark The Glorious Twelfth, London gastropub The Jugged Hare hosts a special Game dinner with Grouse shot that very day. Their recipe for Roast Grouse is a classic dish that can easily be made at home.

Tarragon has an earthy aniseed flavour that pairs well with rich Game birds like Partridge. Mark Dodson recommends serving Bread Sauce as a side to this Roast Partridge dish.

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

A refined take on the traditional Haggis, Neeps and Tatties. This recipe includes honey-glazed Partridge with Haggis. Crisp Game Chips, Baby Turnips served with a rich Game Sauce

Tailor this mash-topped Stew to suit whatever Game is in season - add more matured meat if you like a strong game flavour. Freezable.
Freezable

This exquisite recipe will light up the colder months. Partridges usually come trussed, to keep the extremities close to the body to allow for even cooking.

A perfect roast for two people. Debbie Majors Partridge recipe with Streaky Bacon and Cider Gravy is bound to impress. .

This is a delightful way to serve plump little Partridges, one per person, and the combined flavour of Red Cabbage, Garlic and Juniper are the perfect match.

Chef Mark Lloyd nestles whole Partridges in a warm Barley base for an easy recipe to cook Game at home

Fancy a romantic Christmas or dinner party for two? This roast Partridge recipe is ideal.

Creamy Cider Sauce is a delight and works very well with the Partridge. While this recipe is for two, its easily doubled for a larger crowd. It uses oven-ready Partridges.

Sunday roast with a difference! This easy dish mixes the flavour of Wild Duck with savoury Bacon and sweet Orange - delicious!

Robert Thompson''s recipe comprises deep, rootsy flavours of Chestnut and Pumpkin with rich Duck and crunchy Panko breadcrumbs.

Jacob Kenedy''s Wild Duck recipe is an easy introduction to cooking with Game. Serve as an alternative to your standard Sunday roast.

Wild Duck does not require advanced cooking skills, just a few simple steps to ensure a delicious, gamey dinner.

A superb staple lunch or supper dish - so simple to assemble

This is an old school, slow Roast Duck recipe, the way your grandma might have made. Roasting a Duck this way will give you crispy skin, much of the fat will render out, bathing the Root Vegetables underneath, and the whole bird will be cooked through

Nothing wasted in this delicious Wild Duck Recipe from the States

Citrus Fruits are often used to enhance the taste of Wild Game Meats, especially Duck. This recipe calls for Mandarins, but feel free to substitute Kumquats, Oranges or Tangerines to achieve the same results.

Mallard is a wild Duck with bags of rich flavour. It is much leaner than farmed Duck, so needs to be cooked hot and fast to stop it from drying out. This recipe crisps up the skin in a pan before roasting and basting with lots of Butter. The spiced glaze adds extra flavour; this is perfect served with Egg Noodles dressed with Soy and Sesame Oil and some shredded Chard.

Sherry Vinegar Pearls add an impressive touch to this poached and roasted Pheasant recipe - a great option for autumn and winter - when Pheasant is freely available

This autumnal dish from Shaun Rankin pairs the gaminess of the Pheasant meat with a rich, tangy and aromatic conserve in this roast Pheasant recipe.

For a really special Sunday lunch Pheasant is a good choice. The Parma Ham crisps up beautifully and gives the Pheasant an eye-catching edge

A Game Pie always makes a spectacular centerpiece and this handsome example is straightforward to make
Freezable

Crushed Juniper Berries give this roast recipe an aromatic depth, while the flavour of the tiny French Puy Lentils is brightened with crispy lardons and creamy Salsify. Freezable

This dish is full of woodland flavours from the Herbs, Mushrooms and Stock. The Sherry works well with Pheasant, while the Grapes add a touch of sweetness.

Roast Pheasant hung for a minimum of 6-7 days. Look for a rich, soft and fruity Wine to serve - say a Pinot Noir from the Côte de Nuits, or one of the very good Wines from Oregon.

Chef Jacob Kenedy shows us how to perfectly cook a Pheasant. First, its brined, then roasted with Butter and Sage, then served with Pancetta, Root Vegetables and a sweet Marsala Sauce. Its great for a dinner party or special occasion.

Cooking Game on top of a thick slice of Sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and Red Wine for extra oomph

Cavolo Nero has a strong irony flavour, beautifully matched by the earthy Mushroom and rich Pigeon. Theo Randall's Spatchcock Pigeon recipe - with strong Italian undertones

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.

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.

Robin Gill's gorgeous dish of roasted Wood Pigeon is served with marinated Rhubarb, Chicory, and a delicious sauce made from the offal of the birds.

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

This recipe is certainly exotic - Honey and Five-Spice Chilli Guinea Fowl served with a fresh fruit Salsa splashed with Soy Sauce.

A delicious alternative to Roast Chicken that's just the right size for two. Use any seasonal root veg you like

The hallmarks of Theo Randall's Italian cuisine are evident in this rustic recipe. With Gorgonzola, Mascarpone and Prosciutto used in the stuffing, and in the accompanying Chestnut 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

Roast Guinea Fowl with Salt and Pepper then brushed with Olive Oil, roasted, then sliced and placed on top of the Spinach - inserting a thin piece of Roquefort between each slice

This festive Game bird makes an ideal Christmas dinner for two. The portions are generous, so you'll have Leftovers to enjoy.

Make a roast with a difference with this Tandoori Roast Guinea Fowl. Delicious served with Flatbreads and Raita, enjoy any Leftovers wrapped in a Naan Bread

Roast Guinea Fowl sits in a rich and creamy Chicken Stock Sauce with Shallots and Lardons. Serve with mashed Potatoes and Greens for an alternative Sunday roast

Mixed Mushrooms, Port and Truffle make this Guinea Fowl even more gourmet.

If you're looking for a special Sunday roast, this Guinea Fowl brined in Beer and Chilli with a Red Pepper and Tomato Sauce is sure to be the centrepiece of any family meal.

Pan roasted Breast of Guinea Fowl served with a rich Chicken Jus, a delicious dinner party main.

Roasted Guinea Fowl Breast served with a warm salad of waxy Ratte Potatoes, braised Baby Gem and a Pea and Wholegrain Mustard Sauce.

A classic cream Sauce, akin to a Chicken Breton. A great supper on a cold evening, serve with a buttery Mash Potato or even Brown Rice.

This recipe is a wonderful starter for a dinner party or family feast. Piping Herb Butter beneath the skin is fiddly but ensures richly-flavoured, tender meat, and crispy skin

Zaatar, a Lebanese herb mix is easily available these days - and makes this dish so distinctive

This elegant, restaurant-style main course makes the most of seasonal spring vegetables - Gordon Ramsay

This makes an impressive starter for a celebration menu - but you won't be tied to the stove all night. Raw marinated Quail can be frozen

Packed with fresh Thai flavours, these Quails make a special supper for two

Simple Roast Quail, roasted quickly on high heat and served with a Balsamic Vinegar reduction.

MasterChef winner Natalie Colemans Quail recipe is perfect for a cold winters night.

This gourmet Asian-style Quail on a bed of Wild Rice is guaranteed to impress.

Asian Style Roasted Quail - these Quails are full of flavour and spice - simply delicious. If youve never had Quail before, then this recipe is a must.

Richard Bainbridge's 'perfect roast dinner' sees the Norwich-based Chef deboning and stuffing Whole Quails, creating an amazing dish where the whole bird can be eaten. The birds are served with a Pearl Barley Risotto and roasted Root Vegetables for a comforting yet refined dish that champions Norfolk produce - but is still brilliant with your Local quality produce

Stuffed with creamy Goat's Cheese and wrapped in Bacon - plan on serving guests two to three of these moreish treats per person,

A delicious recipe for making roasted stuffed Quails, Normandy cuisine at its best.

Wild Rabbit roasted on a bed of Onions covered with crisp Bacon, and rows of savoury stuffing cooked alongside - Delia Smith

A signature dish by Francesco Mazzei, this Rabbit recipe was inspired by a meal cooked for the chef by his in-laws in Sicily using Sardines

This remarkable Rabbit recipe is a colourful dish, with the Rabbit, Squash and Papaya flavours - an absolutely sensational combination.

Henry Harris speaks the language of humble, provincial French cuisine with fluency, and his traditional Rabbit with Mustard Sauce (or Lapin à la Moutarde) is classy - quick to produce and tasty.

Barney's restaurant classic involves a bit of chef's technique and gives you a stunning result

This delightful Rabbit recipe is full of the joys of Spring, but with a few tweaks could be served all year round. Tarragon complements the mild flavour of Rabbit brilliantly

A recipe for marinated, gently gamey Roast Venison. Butterflying the meat helps it to soak up the marinade - and it also shortens the cooking time and makes carving very easy.
Freezable

With a robust, gamey flavour, Venison Loin is the perfect alternative to Beef in a classic Wellington, and stands up well to the rich Mushroom Duxelles and buttery Puff Pastry layers, served with some simple seasonal Vegetables.

The most flavourful, juicy, and perfectly tender Venison Roast made in the slow cooker with Potatoes, Carrots, and an insanely delicious Gravy that thickens while the roast cooks. Fresh Herbs and Red Wine add rich flavour, creating a roast that the whole family will love! Bottom of Form

The ultimate recipe for crispy, crunchy Roast Potatoes - takes this classic side dish from standard to sensational!

James Martin uses a lot of Eggs in this Yorkshire Pudding recipe for extra lift.

Foraged Douglas Fir needles and Salt crusted Celeriac give this Laurie Gear's dish a festive aroma while Hawthorn berries and Rosehips add acidity.

Perfect for a dinner party treat or as alternative to the traditional Sunday roast. Paired with the classic flavours of Rosemary and Redcurrant and served with Skirlie and Clapshot

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

Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results especially when stuffed with Prunes and Brioche

The inspiration for this Saddle of Venison recipe comes from the Chiltern Hills which are close to Laurie Gear's restaurant, Artichoke. Foraged Douglas Fir Needles and Salt- crusted Celeriac give this dish a festive aroma while Hawthorn Berries and Rosehips add acidity. Laurie Gear recommends substituting the Pine Needles for Citrus Peel and Cranberries for the foraged Berries, if necessary.

This crunchy, sour-sweet Slaw is a perfect match for simply cooked, richly-flavoured Venison

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.

This baked Venison Pudding recipe is the ultimate in wintry comfort food, packed with flavour from this fabulous Game meat, Mushrooms and Celeriac.

Nigel Mendham combines rich, gamey Venison with Black Pudding to make an intriguing Scotch Egg.