Game Recipes

Vegetable and Game Pie

Ingredients (serves 6)


  • Assorted Feathered Game e.g. Partridge, pheasant breasts, woodcock, pigeon diced into medium sized pieces. 600g
  • Streaky bacon 200g
  • 2 leeks
  • 2 carrots
  • 2 celery sticks
  • 1 Bay leaf
  • 50g butter
  • 2 Tbsp Plain Flour
  • 1 tbsp Cider vinegar
  • 300ml of cider
  • 500ml Chicken Stock
  • 1 Tbsp Whole Grain Mustard
  • Puff Pastry

Melt the butter in a large casserole dish over a medium heat and add the bacon chopped up into medium pieces. Once it has changed colour add the roughly chopped vegetables and bay leaf. Cook for 5 minutes until the vegetables begin to become tender then add the flour and stir until it is a sandy colour. Add the cider vinegar and cider and reduce on a medium heat for 5 minutes. Add the game and chicken stock and season to taste. Cook for 20 minutes or until meat is tender, stir in the mustard and remove from the heat.

Roll out the pastry and transfer the filling to a large pie dish, cover the pie with the pastry and brush with egg. Cook in the oven at 210C for 30-35 mins until golden brown.


Delicious Venison Burgers



  • Olive Oil
  • 1 small onion
  • 500g Minced Venison
  • Clove of Garlic
  • Salt & Black Pepper
  • 20g of crumbs of crushed crackers
  • Bread rolls & salad to serve


Heat your frying pan with a little olive oil and place in finely chopped onion and garlic. Heat for 2-3 minutes on a medium – high heat, until the onions are slightly brown and soft. Remove from heat.In a mixing bowl mix together the venison, bread crumbs or crackers, seasoning, softened onion and the egg. Using your hand make sure all the ingredients are well combined. Split the mixture in to 4, with each serving, roll in to a ball between your hands and then place on a plate and press down to turn the ball in to a patty – make it to desired thickness. I usually go for about 1.5cm as they tend to ‘puff up’ when cooking. Place the plate of your burgers in the fridge and chill until ready to cook. Carefully remove the burgers from the plate and either cook them under the grill or place more oil in the frying pan and cook on a med – high heat for 5-6 minutes each side. Serve in a roll and garnish with salads and sauces of your choice.