Game Sauté/Pan Fry Recipes

Partridge packs plenty of Game flavour for its size and is perfect matched with these robust flavours

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.

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.

Stunning recipe -t he Crowns coloured before roasting then glazed with Honey, Star Anise and Juniper. The Legs are cooked confit served with Baby Turnips, Cavolo Nero and Duck Sauce.

This Pasta dish is absolutely delicious, and the perfect way of using up leftover Duck. Served with Orange, Prunes and Walnuts on top. Enjoy!

Use up your Chinese Roast Duck and BBQ Pork Leftovers. Ingredient amounts may vary, but Fried Rice dishes are very forgiving.

Mark Dodson serves up a stunning Wild Duck recipe, paired with some festive Cranberries and Fig for a bit of Christmas or celebratory cheer.

Mallard, the wild ancestor of the domestic duck, is my favourite game. The plumper the Bird, the tenderer it will be, but the secret is to salt it as much in advance as you can, to tenderise the Meat. This recipe is also the best approach for Wild Mallard, arguably the nicest Game Bird. It is tenderer than Pheasant, more flavoursome than Partridge and much more substantial than Pigeon.

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.

A fantastic way to try cooking Game at home, and a much more adventurous take on traditional fried Chicken

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.

This hearty game dish is worthy of any top-rated gastropub. Serve in place of Sunday lunch after a wintry walk.

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.

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

Wood Pigeon cooked sous vide to ensure perfectly cooked, rare Meat. To contrast the Pigeons rich, gamey flavour add braised Lentils, Salsa Verde, made with Anchovies, Capers and Parsley.

This Mark Dodson Wood Pigeon recipe is a modern British classic. Breast of Wood Pigeon is topped with a Potato Crisp and drizzled with a Blueberry Jus and Beetroot Purée - a dish which looks just as good as it tastes.

Alan Murchison uses Cobnuts as a garnish in this glorious Wood Pigeon recipe. Cobnuts are a variety of Hazelnuts and can be found growing naturally around the UK, particularly in Kent. When fresh, Cobnuts have a distinctive Coconut flavour, which becomes sweeter and juicier as the Nut matures.

A Persian celebration recipe that is full of flavour from Cinnamon and fresh herbs with bursts of sweetness from Pomegranate seeds. Dairy free. Freezable

If youre looking to impress then this recipe is the perfect dinner party dish. Weve included instructions for grilling the meat, but you can cook in the oven

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.

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.

An indulgent recipe thats delicious - and so simple to prepare!

A remarkably popular recipe - with a massive following!

Not quite Game, not quite Chicken - Guinea Fowl is much underrated - and should be on out on plates all the time - but especially when Wild Fungi are in season.

Perfect for the winter months, Marcus Wareing combines Quails and Curry spice in this cosy starter. Crispy Onion Rings add extra texture and flavour to the dish.

Quail and Marjoram - brings out the best in the delicate meat. Pea Purée and deep-fried Quail's Egg round off this springtime recipe with a touch of class.

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

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

Grilled Quail, stuffed with Goats Cheese, Prosciutto and Thyme and then served on a bed of Lentils, Garlic, Carrots, Celery, Shallots and Crispy Bacon

Adapting a Peruvian Christmas dish, Robert Ortiz marinates Rabbit in maní (peanuts), canchita (crushed Peruvian corn) and huacatay (mint family), served with Kaleto make a spectacular main.

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.

With earthy flavours of the forest, Josh Eggleton's Venison Loin and Girolles Mushrooms are served with the strong flavours of a Broccoli and Stilton Purée, and a rich Red Wine Sauce. For a quicker version of this dish, instead of cooking the suggested Sauce, simply deglaze the pan after cooking the Mushrooms - add 100ml of good Red Wine, boil briefly, and then stir in 25g Butter.

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

Fry Red Onions in Butter until golden and fragrant, then cover with a sweet and tangy Sherry Vinegar Dressing for a delicious side

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

Once past the marinade, this easy venison recipe is so quick. Let the flavoursome ingredients do your work for you.

Put piquant Chutney centre stage with pan-fried Venison Steak and a Red Wine sauce for a deliciously different dinner party main
Gluten-free

An elegant Venison recipe transforms Venison Loin into a stunning Carpaccio with wonderful Parsnip Purée, Crisps and Baby Beetroots - resulting in a symphony of textures and tastes.

A showstopping Michelin Recipe Starter! Good quality Venison is required for this Venison Tartare with Scotch Egg recipe as you will be serving the Meat raw. The lively dressing - which will work equally well with all manner of Game sharpens the dish up, while the Scotch Egg for once lives up to its name, coating the Egg in Haggis and Oats.

Although you can make this with venison fillet, haunch steak is just as good for frying; not only is it cheaper, but it has a good texture. - Jamie Oliver

If you're a Beef-lover, give Venison a go - it's rich and flavoursome, but lower in fat

Venison Haunch Steaks prepared to perfection Because Venison is so low in fat, cook it quickly and keep it on the rare side or it will be tough.

Blackberries are delicious in savoury Sauces, and this version is the perfect match for the richly flavoured Venison.

Steak and Chips gets even more special with rare, seared Game and homemade Fries with Mushroom creamy sauce

Red Cabbage dotted with Berries perfectly cuts through game meat - serve with buttery Mashed Potatoes Freeze Cabbage only

Invest in some rich Game meat and serve pan-fried with a creamy Porcini sauce for a seriously special supper. Gluten-free

Put piquant Chutney centre stage with pan-fried Venison Steak and a Red Wine sauce for a deliciously different dinner party main
Gluten-free

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

This luxurious Venison recipe combines the rich Game with the woody flavours of Salsify and Parsnip, creating a dazzlingly memorable meal. The Venison Jus takes a good while to prepare, so ensure you give yourself enough time.

We love good Venison Steaks & Garlic Salted Wedges, and this deliciously simple, Chef-curated recipe doesn't disappoint.

An easy Venison recipe that's perfect for dinner.

Red Cabbage dotted with Berries perfectly cuts through Game Meat - serve with buttery mashed Potatoes

Mustard with Gammon and Ham is a traditional pairing, but when I made this recipe using Leftover Steak, we were all unanimous in thinking that in this dish the mix of Meat and Mustard is a marriage made in heaven. Serve it with a floppy English Lettuce and Raisin Salad.

Pairing Duck with Peas is a great tradition. But blessed is the kitchen that has Leftover Duck to make this venerable Hash, the supreme Leftovers dish. Quantities are really at the cook’s discretion. Any shortfall in Meat can be made up with Eggs, Bacon or Vegetables.

Time to cook seems to be the most sought after ingredient in most people's pantry. I balance the daily grind by cooking once for twice - or at least making enough food for two meals from one recipe. Mostly I like having good food on hand ready to be transformed into a hot comforting 'instant' dish on my table. Thus the Parmentier de Canard becomes a staple lunch or supper dish here when friends arrive.

What is the best way to make use of the Leftover Roast Duck or Pork at home? You can definitely cook it with Chinese Mustard. We call this “leftover vege” in Cantonese and we can eat it for days, as this pot dish will be more flavourful and tastes better after each day.

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

As Summer ends and Autumn begins, fresh Sweetcorn and Venison are both in their prime. Sally Abé's Venison Faggots are enriched with Prunes, Lardo, Bacon and Chicken Livers, served with blowtorched Kernels, crispy Shallots and a silky Sweetcorn Purée.