Game Recipes – Venison, Wild Boar, Pheasant and More

Venison sausages are a healthy alternative to their pork cousins. Low in fat and cholesterol, they are also delicious. Venison sausage pasta is an excellent way to stretch one or two venison sausages a little further.

Using wild venison mince rather than beef is better for the environment and better for your health. What's more these delicious burgers are full of flavour and perfect for cooking indoors or on the grill outside.

If you want to make your venison burgers even healthier then bake them in the oven. That way you'll keep all the juices in but won't need to add any extra oil or fat.

This casserole is best cooked long and slow in the oven so that the ale reduces down. Then, you have a perfect winter's casserole to enjoy on the day, the next day or to batch freeze to use later. If you do keep some to freeze, the flavours seem to meld beautifully together.

Looking for a quick option to make a venison stew? This Pressure Cooker Instant Pot Venison Stew can be ready in less than an hour but will have everyone thinking you've slaved all day.

I love the idea of game jerky and though we can't easily get hold of Elk in the UK, I'm really tempted to try this stunning dish with Venison as Hilda suggests.

An Instant Pot or electric pressure comes into its own again to cook this delicious venison roast. The red wine balsamic sauce will make this dish a real treat.

This is a special dish made with venison loin, the equivalent to fillet steak. Perfect cooked rare and served with winter green vegetables for a date night dinner

More venison sausages, here casseroled with mushrooms, lentils and chestnuts for an earthy and wholesome one pot meal.

Another meat you are more likely to find in America than my side of the pond, I think these moose burgers could be made with other minced game (venison or wild boar for instance). And next time I'm in the USA I'll be trying this one out.

A delicious starter made from lightly seared and finely sliced loin of venison served with a wild mushroom balsamic salad.

Very occassionally we'll find Elk meat in a specialist butcher in London. I'm seriously thinking this recipe is worth trying with a different type of Venison. If I was in the States I'd be jumping at the chance to make this fabulous Elk Steak au Poivre.

Truffled mushrooms lend an air of luxury to this sous-vide dish of venison haunch. Meltingly tender thanks to long slow sous-vide cooking, this is a great way to make a less expensive venison steak perfect.

Who doesn't love a pot-pie - and filled with venison, you'll find the deliciously rich and meaty filling is perfectly complemented by the pastry.

This sweet and sour rabbit dish involves cooking joints of rabbit with vegetables, olives and herbs slowly in olive oil before adding a vinegar and sugar sauce which is allowed to enrich the dish. Served at room temperature it's perfect for summer evenings, while you can heat it through for chillier winter nights.

Served with pappardelle pasta, this is an Italian classic with any number of variations. Our Wild Boar Ragù uses more wine and less tomato, but you can change this up yourself and vary the ingredients to your own palate.

We love the sound of this unusual marinated and slow cooked wild boar dish from Northern Greece. The meat is cooked until it's meltingly tender and served with lemony potatoes - another Greek speciality.

This wild boar stew has a silky sauce enriched with chocolate to add an earthy note and velvety texture to the dish. Classic Italian fare that's worth a try.

We love pheasant breast, but it can easily dry out. Serving it with a creamy white wine and mushroom sauce helps to prevent that and makes for a quick meal with a real feel of luxury.

This delicious cajun roasted quail comes with a tantalising sauce made from caramelized andouille sausage with garlic, onions and cream.

A single partridge is just right for one - and that gives so many opportunities! Here we've served our roast partridge with a red wine and medlar sauce

Pot Roasting is a good way to cook small game birds which can dry out in the oven easily. The juices from the pot roasting make an excellent sauce and, although this dish is really simple, serving one bird per person makes for a spectacular dinner display.

Tiny quail are one of the smallest game birds - you'll need two per person as a main course! Wrapping them in bacon makes sure the tender meat doesn't dry out - a great dish for the grill.

There's an old English Christmas carol which finishes each chorus 'a partridge in a pear tree'. We've found the reason why - it's a perfect pairing - roast partridge with slices of honey roast pear and thyme.

If you've ever craved a properly cooked duck breast, Chef Dennis shows you how in step by step detail. And, there's a great recipe to try out your new skill too.

Widely seen as vermin here in the UK, we still shoot and eat pigeon. Much the best bit is the dark, gamey breast which cooks in minutes and can be served in many ways. Here, a simple red wine reduction makes a silk purse out of a pigeon!

What do you do with leftover game? the carcass and bones from what you've been eating...Make game soup - it's frugal and simple, yet totally delicious with a depth of flavour that's unparallelled.

Even though we rarely see Bison in the UK I love the sound of this chilli recipe. If you are over in the USA, try it as originally conceived - here in the UK substitute wild boar or venison!e