Game

Autumn in the UK brings with it a fantastic array of Game. Game meats can offer a delicious, healthy and flavourful alternative to slightly more run-of the-mill meats.

We’ve been privileged to collaborate with Great British Chef’s and Michelin Star Chef Paul Welburn to bring you a collection of accessible and inspirational game recipes.

With the season still in full swing there’s no better time to try your hand cooking with some truly iconic British ingredients!

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.
Read more

 

Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
Read more
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Read more
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
Read more
Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
Read more
The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
Read more
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.
Read more
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.
Read more
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.
Read more
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.
Read more