Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
Braised Venison Cobbler with Horseradish Scones by Paul Welburn
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn
Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it’s packed full of flavour.
Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine
A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.
The Game is On! Cooking Tips from Our Kitchen to Yours
Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen.
Autumn Venison and Pheasant Stew
Pheasant has just come into season and when combined with a bit of venison and a splash of red wine it makes for a hearty stew.