game

This fiery Portuguese marinade has many different incarnations, but the basic ingredients remain the same; chillies, garlic and the sharpness of lime juice or vinegar. Guinea fowl has a more gamey flavour than chicken so it stands up to marinating really well.

Piri-piri guinea fowl

2, spatchcocked

red chillies 4, finely chopped

limes 2, juiced

garlic 3 cloves, crushed

coriander 1 tsp

cinnamon 1 tsp

ginger 1 tsp

parsley a small bunch, chopped

This is one of Luis Gallego’s favourite pigeon recipes. 


Slow-cooked pigeon

onions

carrots

garlic

pigeons

parsley

olive oil

plain flour

dry white wine

750 ml organic chicken stock

This Italian blockbuster Sunday roast is a real celebration of a dish – five birds and one sausage wheel, all piled on to deliciously cheesy polenta. It’s certainly epic, but if you’re after a super-special showstopper, it’s guaranteed to please.

Arrosto misto

½ a bunch of fresh thyme (15 grams)

x 1.8 kg whole free-range chicken

lemon

x 2 kg duck

cinnamon

½ a bunch of fresh sage (15 grams)

fennel

red onions

sturdy rosemary

partridges

quails

sausages

bay leaves

150 ml Chianti or other red wine

x plum tomatoes

chicken stock

½ a bunch of fresh flat-leaf parsley (15 grams)

250 g coarse polenta

unsalted butter

Parmesan cheese

I am very fortunate to have married into a family that has not one, but two passionate and incredibly talented barbecuers! Chris and Bob are my two brothers-in-law, and they can usually be found manning the barbecue. It is always a treat when they are making dinner. This is Chris's rub that works really well with bison meat. Bison can be quite lean, so a rub before cooking is a great way to add some more flavor.

Dry-Rubbed Bison Roast

garlic powder

rosemary

salt

onion powder

black pepper

garlic,

bison roast (round, top sirloin or rib)

olive oil,

BBQ'd bison, as featured on UpRooted with Sarah Sharratt.

In a small bowl, mix together the garlic powder, rosemary, salt, onion powder, pepper and garlic. Using your hands, coat the meat with the olive oil, and then smear the rub all over. Transfer the meat to a plate, cover with plastic wrap and chill in the fridge for at least 1 hour, or up to 4 hours.

Prepare a grill for indirect cooking at 225 degrees F. Remove the roast from the fridge 30 minutes before you are ready to cook, so it can come up to room temperature.

Place the roast on the grill over indirect heat and cook until it reaches an internal temperature of 125 degrees F for medium-rare, approximately 3 hours. Remove from the grill, cover with foil and let rest for 10 minutes before serving.

The perfect combo of flavours, this venison stew is inspired by my time with the Navajo in the US

Venison &amp; juniper stew

flour

venison

celery

juniper berries crushed in a pestle and mortar

rosemary leaves

butter

beef stock cubes

potatoes

A venison steak can be just as juicy as a cut of beef, and is perfect with sweet berry flavours

Pan-seared venison with blueberries, shallots and red wine

thyme leaves picked

juniper berries

sea salt

extra virgin olive oil

venison loin

shallots

glass red wine

blueberries

knobs butter

Cooking Channel serves up this Cornish Game Hens with Saffron, Olives, and Lemon Confit recipe  plus many other recipes at CookingChannelTV.com

Cornish Game Hens with Saffron, Olives, and Lemon Confit

ginger

saffron

onion,

water

Cornish game hens, split (approximately 3 pounds total)

olives,

Cornish Game Hens with Saffron, Olives, and Lemon Confit : Recipes : Cooking Channel

Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.

Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Water

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

Roast Partridge with Medlar Sauce

Red Legged Partridge

tsp Butter

Celery

Carrot (trimmed and finely diced)

Banana Shallot (peeled and finely diced)

tbsp Butter

ml Essential Cuisine Stock (Made up from 2 tsp Essential Cuisine Chicken Stock Concentrate)

150 ml Red Wine

tsp Medlar Jelly

Pre heat the oven to 220C

If the partridge hasn't been trussed and dressed by your butcher, then tie up the legs, pop a sprig of thyme in the cavity of each bird and top with streaky bacon

Smear any exposed flesh with butter and season with a little salt and pepper&nbsp;

Put the birds in the oven to roast.&nbsp; I served mine with Chanteney carrots which I roasted with the birds.

Meanwhile, melt the butter for the sauce in a small, heavy-based&nbsp;pan

Soften the vegetables for 5-10 minutes until the edges start to caramelise

Add the stock and red wine and simmer the mixture so that the liquid reduces to around half - this should take around 20 minutes at which point your partridge will be roasted and can be removed from the oven to rest under a foil tent

Pass the mixture through a fine sieve or use a stick blender to create a thick sauce

Stir through the medlar jelly, taste and season with salt and pepper.&nbsp; If the mixture is too thick add a little boiling water.

Remove any string from the partridge and serve on a pool of fruit sauce with vegetables of your choice

https://embed.mediavine.com/videos/f3doh9udv6iat6dj27ez

Partridge with red wine and medlar sauce - an easy and seasonal pot roast recipe for partridge

Partridge with Red Wine and Medlar Sauce

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

Game pie

675 grams/1½lb mixed game meat

venison steak

sunflower oil

red onions,

120 grams/4 ounces smoked streaky bacon, derinded and chopped

120 grams/4 ounces chestnut mushrooms, cleaned and sliced

bay leaf

orange, zest and juice

tbsp redcurrant jelly

300 milliliters/½ pint chicken stock

300 milliliters/½ pint red wine

puff pastry

Salt and pepper

egg,

Game, Set and a Massive Mess - my dessert for Great British Menu 2017

Phil Carmichael's Game, Set and a Massive Mess dessert for Great British Menu 2017, Berner's Tavern

Champagne syrup:

1ltr champagne

sugar

vanilla pods

lemons

Jelly:

Remove 200 milliliters of syrup to poach peaches

Champagne mousse:

champagne

gelatin

egg yolk

500 milliliters semi whipped cream

Poached peaches:

freestone peaches

champagne syrup

Strawberry and Pimms Jelly:

strawberries

milliliters

lemon thyme

orange

To set:

strawberry consommé

bloomed gelatine

Mascapone and calvados cream:

gelatine leaves

double cream

caster sugar

vanilla

mascarpone

calvados

Tennis balls:

egg white

colouring yellow yolk (E102, E129)

colouring green pistachio (E102, E131)

icing Sugar

cornflour

Crystalized basil

basil leaves

Sugar

Bring all ingredients up to a simmer strain out the pods.

Warm the remainder and add 8 leaves of bloomed bronze gelatin.

Dissolve gelatine in champagne and lemon and allow to cool. Whip egg yolks and sugar to ribbon and fold in semi whipped cream. Fold in champagne and set.

Cut the peaches in half and remove the stone. Poach the peaches until just tender and chill and portion.

Place all ingredients into a vac pac bag and vac fully. Cook at 90°C for 1 hour. Strain and season with lemon juice. Chill.

Dissolve the gelatine in the cream, sugar and vanilla. Mix in the mascarpone and calvados and chill for 1 hour. Whip.

Whip the egg white and add the caster sugar in three streams. Add the colouring and whip until smooth. Sift the icing sugar and cornflour together and fold into the meringue. Mould and dehydrate for 24 hours. Sand down.

Cut some strawberries into small dice and mix with some chopped jelly and chopped raspberries. Fill the ball halves with calvados cream and the strawberry mix and seal together.

Dip the basil in the egg whites then the sugar and dehydrate.

Game, Set and Match, Mr Rufus - my main for Great British Menu 2017 - serves 8

Pip Lacey's Game, Set and Match, Mr Rufus - main for Great British Menu 2017, Murano

Confit legs:

Squab Pigeons (legs only)

400 ml veg oil

Top 17 game recipes from across the web

The most viewed game recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Piri-piri guinea fowl

Slow-cooked pigeon

Arrosto misto

Dry-Rubbed Bison Roast

Venison & juniper stew

Pan-seared venison with blueberries...

Cornish Game Hens with Saffron, Oli...

Richie McCaw's topside supreme

Roast Partridge with Medlar Sauce

Game pie

Phil Carmichael's Game, Set and a M...

Pip Lacey's Game, Set and Match, Mr...

Raised game pie

Venison wellington

Venison tortellini in brodo

Instant Pot Wild Goose Breasts

Chicken Fricassee

Top 17 game recipes from across the web

The most viewed game recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Piri-piri guinea fowl

Slow-cooked pigeon

Arrosto misto

Dry-Rubbed Bison Roast

Venison &amp; juniper stew

Pan-seared venison with blueberries...

Cornish Game Hens with Saffron, Oli...

Richie McCaw's topside supreme

Roast Partridge with Medlar Sauce

Game pie

Phil Carmichael's Game, Set and a M...

Pip Lacey's Game, Set and Match, Mr...

Raised game pie

Venison wellington

Venison tortellini in brodo

Instant Pot Wild Goose Breasts

Chicken Fricassee

The most viewed game recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Venison & juniper stew