A sumptous dish perfect for the colder months, from Mark Whittaker, head chef at the Angel Inn, Petworth.
If you’re looking for a quick, convenient and delicious way to use up any leftover game in the freezer, look no further than a satay, says Sarah Monier-Williams.
Sarah Monier–Williams' crowd-pleasers for the festive season.
Delicious grouse sausage rolls by guest chef Tom Kitchin.
Makes two terrines to serve 20 as a starter, or 10 for a tasty lunch. Ideally make one or two days beforehand.
A wintry venison recipe by guest chef José Souto.
A selection of super tasty, alternative nibbles that will turn any elevenses stop into a highlight of the day.
A delicious game curry recipe from celebrity chef, food writer and cookery teacher, Tim Maddams.
This delicious and versatile terrine by Galton Blackiston can also be made with grouse or pheasant instead of partridge. Serve with toasted brioche and homemade Cumberland sauce.
Gary Burns' rabbit loin, confit leg, cauliflower purée, honey glazed fig and crispy pancetta.
A delicious venison dish created by Mike Robinson.
Roast woodpigeon, peas, wild garlic, black pudding purée and liver toast.
Claude Bosi's succulent Scottish hare with green leek puree, potato fondant and shaved black truffle.
Colin McGurran's Caissé roast wild Balmoral venison, pressing of potato and Gruyère, braised red cabbage and venison sausage.
A wonderful roasted duck recipe from Clare Smyth MBE.
A delicious, seasonal partridge dish from Sat Bains.
A delightful poached salmon recipe from Tom Kerridge.
Michael Wignall offers a deliciously different way to cook woodpigeon, with stilton mousse, black pudding crumble and black pudding pureé.
Michel Roux Jr shares with us his cousin's deliciously hearty venison pie recipe.
Legendary chef Michel Roux Jr helps you make the very best of your venison, with this mouth-watering recipe.
A palate-pleasing seasonal supper from celebrity chef Nick Nairn.
This exciting modern recipe is adapted from the exquisite and delicate flavours of the Devonshire Arms Burlington Restaurant's crab and salmon dish. By Jane Pruden.
This fresh summer starter from The Grange Hotel in York looks impressive on the plate and will wow your guests, yet it is wonderfully simple and can be prepared well in advance. By Jane Pruden.
This really impressive pheasant dish is surprisingly easy to make and can be prepared well in advance. By Jane Pruden.
This wonderful spring or summer recipe really boasts the best of British ingredients. Ideal as a starter or light lunch. By Jane Pruden.
This rich and hearty winter recipe from The Worsley Arms Hotel in Hovingham, Yorkshire will go down a treat at any shoot dinner. And feel free to use mallard or teal instead.
This recipe from The Manners Arms in Knipton, Lincolnshire, celebrates the best of the early game shooting season with a wonderful combination of autumnal flavours. By Jane Pruden.
This scrumptious terrine is a versatile way of utilising almost any game you have in the larder and will make a wonderful starter or perfect picnic lunch. By Jane Pruden.
This deliciously rich and flavoursome recipe comes from The Pig in Brockenhurst, where the use of local produce is central to all of their dishes. By Jane Pruden.
What better way of sourcing an ingredient than going out and catching it with rod and line? And served with a chive sauce, what could be more delicious than fresh trout?