The Game is On!


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!

Plated circular cuts of smoked roe deer, surrounded by red berries and topped with green leaves, all sat on a red plate with red markings

Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!

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Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us. Paul has an amazing culinary history, working across the world, including at renowned r …

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Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.

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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.

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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.

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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.

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Honey-Glazed Mallard by Paul Welburn

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.

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Pot-roasted Partridge by Paul Welburn

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.

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Breast of Guinea Fowl with Wild Mushroom Risotto

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.

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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.

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Autumn Venison and Pheasant Stew

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.

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