Guntrader has partnered up with Eat Wild to provide you with some of the tastiest game recipes we’ve tried. Eat Wild is a company that promotes any recipe using sustainable game meat by providing their extensive range of delicious meals, snacks, and treats!
Below you will find just a small selection of Eat Wilds game recipes, perfect for multiple occasions and a great alternative to chicken.
Mains
- Pheasant and Mushroom Risotto
A family favourite!
Serves 4 – Prep Time 10 mins – Cook Time 20/30 mins
Ingredients –
- 300g Arborio risotto rice
- 1x Onion
- 50g Butter
- X1 Handful Chives/ Parsley
- 80g Parmesan
- A Dollop of double cream
- X3 Pheasant breasts
- 1000ml Chicken stock
- 250ml Dry white wine
- 200g Mushrooms
Method:
In a large sauté pan, heat 20g of the butter and fry the diced onion gently until soft. Add the rice and stir until it is coated in the butter. Pour in the wine to deglaze the pan and cook off until the pan is almost dry.
Add the chopped pheasant breast and mushrooms then stir them through the rice. Once the pheasant is starting to brown then add more stock.
Continue cooking, stirring very frequently, topping up with a splash more stock or wine as it gets absorbed – until the rice is cooked and most of the stock has been absorbed (you may not need all the stock or wine).
If you want some creamy luxuriousness, then add in a good dollop of cream to taste.
Finally, Stir through the parmesan and parsley or chives, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan if you like.
And enjoy!
2. Buttermilk Partridge
Placed second best in a cooking competition organised by Eat Wild and Game & Wildlife Conservation Trust.
Serves 6 – Prep Time 30 mins – Cook Time – 20 mins
Ingredients –
12 partridge breasts or pheasant breasts
284ml Buttermilk
300g Self raising flour
3 tsp Celery salt
3 tsp Onion granules
3 tsp Dried oregano
2 tsp Dried thyme
2 tsp Cayenne pepper
½ tsp Black pepper
Vegetable oil for frying
Roughly chopped coriander
Serve with Peri-Peri garlic mayonnaise
Method:
Begin by cutting the partridge breasts (or pheasant breasts) into bite sized pieces and marinade in the buttermilk over night or for at least 30 minutes.
Mix the flour with the herbs and spices and coat the partridge.
Heat the oil on a medium-high heat in a shallow frying pan it should get to about 170c. Pop a piece of the flour coated partridge into the hot oil to test if it is hot enough, it will start sizzling if it is ready.
Once hot enough put the partridge in the frying pan and turn once golden brown. I tend to pop them in clockwise so I can keep track of which went in first and start from the same place when it is time to turn them over. This will take roughly 3 minute each side or until they are golden brown (just keep checking!)
Once the partridge has finished frying, put them on a plate with kitchen roll to soak up any excess oil.
Serve by putting the partridge onto a plate or sharing board and top with the chopped coriander and serve with your choice of dips – I always use peri-peri garlic mayonnaise.
3. Game Pie with Mustard Mash
A perfect dish for both cool autumn evenings and cosy winter nights.
Serves 5 – Prep time 1 hr – Cook Time 1 hr
Ingredients –
For The Pie
X2 Mallard breasts, diced
X4 Jars confit mallard leg meat
X2 Pheasant breasts
X2 Pigeon breasts
X4 White onions
Readymade puff pastry
X1 Pack of chestnut mushrooms
1 tbsp Redcurrant jelly
100g Plain flour
400ml Game stock
For The Mash
1kg Red skin potatoes
150ml Milk
85g Butter
1 tbsp Wholegrain or Pommery mustard
Salt
For The Broccoli
1 Pack of Tender stem broccoli
Vegetable oil
For The Gravy
X1 Bottle of any good ale
200ml Game stock
4 tsp Gravy granules
Method:
Prepare the game Dice all the game, but the mallard leg meat into 1-inch cubes.
Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a pie dish.
Slice the onions and fry them in a little oil until softened. Add the mushrooms and, when golden brown, tip the mushrooms and onions over the top of the meat.
Heat up the game stock and add a little redcurrant jelly to sweeten before pouring over the pie mix. Leave the pie mix to cool and add the mallard leg meat.
Cover the whole pie dish with the pre-rolled pastry and brush the top with egg yolk.
Bake for 40 minutes in an oven pre-heated to 180°C.
While the pie’s in the oven, peel the red skin potatoes and boil until soft, then mash with the butter and milk.
Add 1 tbsp of mustard, or more to taste. Season with salt and white pepper.
To make the gravy, pour the ale into a saucepan on a high heat and reduce it by half. Add the 200ml of game stock and thicken with the gravy granules.
Finally, prepare the broccoli. Rub oil into the broccoli then drop into a very hot pan. Sear until it begins to wilt and slightly blister.
Serve the pie as a centre piece alongside serving dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.
And enjoy!
3. Venison Tagliatelle/Ragu
A simple but hearty dish and leaner than beef but with all the more flavour.
Serves 4 – Prep Time 10 mins – Cook Time 65 mins
Ingredients –
X4 tbsp Olive oil
X2 Medium onions, finely chopped
X2 Garlic cloves
500g Minced venison
300ml Red wine or port
1 tsp Dried oregano
X2 tbsp Tomato puree
10g Beef stock cube, crumbled
300ml Game stock or chicken stock
400g Can chopped tomatoes
X2 tsp Cornflour, mixed with 4 tbsp cold water
Salt and freshly ground black pepper
500g Cooked pappardelle pasta
Method:
Heat the olive oil in a saucepan, add the onions and garlic and cook for 10 minutes until starting to brown.
Add the mince and break up with a wooden spoon. Cook over a high heat for a few minutes, stirring well, until all the moisture has evaporated and the meat is browned.
Then add the red wine or port and simmer until it has reduced by about a third.
Put in the oregano, tomato purée, beef stock cube, stock, tomatoes and their juice and simmer gently for 35-40 minutes.
Stir in the cornflour mixture and cook until slightly thickened, then season to taste
Spoon over the warm pappardelle to serve. For an extra kick sprinkle chili flakes on top. And enjoy!
5. One-pot Grouse with Chorizo & New Potatoes
Possibly the best replacement for the occasional roast dinner!
Serves 2 – Prep Time 20 mins – Cook Time 1 hr 35 mins
Ingredients –
X2 Whole grouse
Small knob of butter
1 tbsp Butter
X1 ¼ Lemon
X2 Bay leaves
X2 Thyme sprig
300g Chorizo ring, thickly sliced
700g New potatoes, halved (or quartered if really large)
12 Garlic cloves, unpeeled but left whole
Large splash of dry sherry
150m Chicken stock
Handful of parsley leaves roughly chopped
Method:
Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and season the grouse all over
Brown the grouse.
In a large, flameproof casserole dish with a lid, heat the butter and some of the oil until sizzling, then spend a good 15 minutes browning the grouse well all over. Remove from the dish, and pop the lemon, 1 bay leaf and a sprig of thyme into each of the cavities. Set aside for later.
Prepare the Chorizo and Potatoes.
Pour out the butter and replace with the remaining oil, then return the dish to the heat. Sizzle the chorizo for 5 minutes, until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic.
Season and splash in the sherry, allow it to bubble down a little, then pour in the stock.
Cook the chorizo and potatoes.
Cover the dish with the lid, then cook in the oven for 20 minutes.
Add the grouse.
Season with herbs, then nestle the grouse, breast-side up, among the potatoes and chorizo.
Return the lid to the dish and cook in the oven for another 1 hour 15 minutes, or until the legs come easily away from the body.
Leave the grouse to rest for 10 minutes, then scatter with parsley and serve straight from the dish.
If you want to crisp up the skin, blast it quickly with a blowtorch. And enjoy!
Treats
- Pheasant Stuffed Mushrooms
The perfect combination of ingredients provides a variety of flavours.
Serves 3 – Prep Time 10 mins – Cook Time 15 mins
Ingredients –
X3 Mushrooms
X1 Shallot
X1 Garlic clove
5 tbsp Breadcrumbs
50g Cheddar
X3 Pheasant breast
1 tsp Dried sage
Method:
First heat the oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a tray top-side down and put in the oven for 5 minutes.
Next up sweat the finely chopped shallot, mushroom stalks, and garlic. Add in the diced pheasant breast and cook for 5 minutes on a moderate heat until the pheasant is browned all over. Once the pheasant has been sealed, add in the breadcrumbs and sage then stir.
Remove the pheasant from the heat and add it to the middle of the mushrooms. Next cover with a cheese of your choice and put it back in the oven for another 5-8 minutes.
To serve as a starter put it on a bed of lettuce or as a main with mash potato or a quinoa salad.
And enjoy!
2. Game Bird Scotch Eggs
You can’t beat a good scotch egg!
Serves 6 – Prep Time 10 mins – Cook Time 20 mins
Ingredients –
X12 Quails eggs
400g Minced game bird (pheasant, partridge and mallard work best)
50g Minced pork fat
Salt and pepper
X1 tsp English mustard
100g Flour
X3 Eggs, beaten
500g Breadcrumbs
Method:
Bring a pan of water to boil cook the quail eggs for 2 1/2 minutes then place them directly into iced water. Allow to cool and then peel and set to one side.
Mix the game bird mince pork fat and a pinch of salt and pepper together. Then add the mustard and mix well, split the mixture into 12 even pieces the size of golf balls.
Lightly flour your hands and spread the mix in the palm of your hand, place the quail egg in the centre and wrap the meat around to form a ball. Repeat this process with all remaining quail eggs.
Place the seasoned flour in a bowl and set aside, repeat this process with both the beaten eggs and breadcrumbs. Flour all of the quail eggs then individually coat in the beaten egg and finish by rolling in the breadcrumbs.
Deep fat fry for 3 minutes at 180 degrees and then finish in the oven for 5 minutes at 180 degrees. Serve with a nice refreshing citrus salad.
3. Partridge and Stilton Stuffed New Potatoes
A very firm favourite.
Serves 7 – Prep Time 15 mins – Cook Time 40 mins
Ingredients –
X10 New potatoes
250ml Double creams
X2 Partridge breasts
200g Stilton
White wine
Bunch of fresh thyme
Salt and pepper
Method:
Boil the potatoes for around 10 minutes or until a knife goes through them easily. Drain from the water and allow to cool down.
Meanwhile dice the breasts, not bigger than half a cm each one. Then in a frying pan drizzle some olive oil and fry off the breasts until golden.
Reduce the heat add in a splash of white wine to reglaze the pan then add in the double cream. Allow to bubble and reduce by half then add in half the stilton and mix until all the stilton have melted. Season with the salt and pepper.
With the now cool potatoes cut in half, and with a little spoon take out the potato. Go gently so you don’t damage the skins.
Set the oven temp at 170c fan. Set aside the potato and pop the skins onto a baking tray. Drizzle with them olive oil and pop into the oven for 15 minutes to firm them up.
Meanwhile, add the potato into the cream mix. This will make the mix into a paste like mix. Take the potatoes out the oven and fill them with the mix. Then crumble a little more stilton one the top and fresh thyme.
Finally, back into the oven for a further 10 mins until the stilton onto is fully melted and serve up straight away. And enjoy!
For more delicious recipes, visit Eat Wild.
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