Braised Quail with Mushrooms
 Braised quail make an attractive dish for a special occasion. These little game birds should not be hung, but enjoyed as fresh as possible. |
 Braised Quail with Mushrooms |
Casserole of Pheasant
Casserole of pheasant is cooked in red wine sauce with mushrooms. |
 Casserole of Pheasant |
Roast Leg of Venison
The marinade for this recipe forms the base for a deliciously tangy, slightly sweet sauce which complements perfectly the richness of roasted venison. |
 Roast Leg of Venison |
Game Terrine
Any game can be used to make this country terrine hare, rabbit, pheasant or pigeon -so choose the best meat your butcher has to offer. |
 Game Terrine |
Roast pheasant with prunes
 Rosemary and juniper berries inside the pheasants give the meat a savoury bitterness with a hint of gin, which is sweetened by the juicy prunes. |
 Roast pheasant with prunes |
Calabrian rabbit
Like all lean meats with no fat to moisten them, rabbit is best cooked with plenty of liquid. The sweet thyme gives its aroma to the meat. |
 Calabrian rabbit |
Roast Partridges in Marmalade Sauce
Simple roast partridges with their subtle, delicate flavour are partnered here with a deliciously unusual, fruity sauce made from a blend of sweet, thick-cut orange marmalade and white wine. |
 Roast Partridges in Marmalade Sauce |
Pheasant Breasts with Wine Sauce
Tender pheasant breasts are given a protective coating of herbs and flash-fried to keep them moist, then served with a delicate white wine and orange sauce and a sprinkling of parsley. |
 Pheasant Breasts with Wine Sauce |
Autumn Pheasant
Pheasant is worth buying as it is low in fat, full of flavour and never dry when cooked like this. |
 Autumn Pheasant |
Rabbit pie
The crisp filo pastry gives a light, elegant finish to an otherwise hearty pie that allies the savory rabbit meat with dark, plump prunes. |
 Rabbit pie |
Cider Baked Rabbit
 Rabbit is a low fat meat and an economical choice for family meals. Chicken joints may be used as an alternative. |
 Cider Baked Rabbit |
Venison Stew
Lean, richly flavoured venison gives a luxury lift to this winter stew. Use saddle of venison when you can, to make the most tender dish. |
 Venison Stew |
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