Game meat recipes

Whether it's venison, rabbit, quail or pheasant; game meats add a distinct flavour to winter cooking. Try these recipes out for something a little unusual.

Whether it’s venison, rabbit, quail or pheasant; game meats add a distinct flavour to winter cooking. Try these recipes out for something a little unusual.

Carpaccio of kangaroo with beetroot and native fruits

Game pie

Pappardelle with braised rabbit, marjoram and hazelnuts

Confit goose, peach, bitter leaf and dried cranberry salad

Fried rabbit

Squab braised with juniper

Pheasant and ham hock terrine with rhubarb-apple chutney

Rabbit casserole with baby onions (kouneli stifatho)

Gnocchi with pigeon and marsala ragù

Venison with swede and potato gratin infused with pine nuts

Char-grilled quail with prosciutto and peaches

Wellington of venison with caramelised shallots and sour cream dressing

Red wine-braised pheasant with polenta

Braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)

Shannon Bennett: venison carpaccio with pickled vegetables

Guinea fowl with apples, calvados and cavolo nero

Roast quail with yoghurt and celery

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