Four New Recipes From Wild And Game

Looking for some recipes inspiration this summer? Here are four new recipes from Wild and Game.

Wild and Game, the not-for-profit company working to put game more fully on the menu across the UK, is constantly adding to its range of game dishes and ready meals – and with all of its products supplied frozen it’s making it easy to enjoy game all year round.

Here are four new recipes that will work a treat this summer with Wild and Game’s ready-to-cook meat.

Pan-fried pigeon breast with beetroot puree and blueberry salad

Serves 2 as a main or 3 as a starter

Ingredients

  • 1 pack Wild and Game pigeon breasts
  • 4 cooked beetroot
  • A splash of balsamic
  • 1 tsp onion salt or regular salt
  • 2 handfuls handful hazelnuts
  • 2 handfuls blueberries
  • large handfuls of salad leaves x 2 – ideally including rocket
  • A knob of butter
  • A splash of olive oil

For the dressing

  • 2 tbsp olive oil
  • salt
  • pepper
  • 1 tsp mustard
  • 1 tsp honey
  • 1-2 tbsp lemon juice according to how punchy you like it

Instructions

  1. Whizz the beetroot in a blender with a splash of balsamic and the onion salt or regular salt. Keep whizzing until you have a puree. Adjust seasoning to taste.
  2. Toast the hazelnuts for a couple of minutes in a dry pan then set aside to cool.
  3. Combine the salad leaves and blueberries.
  4. Combine the dressing ingredients and shake or stir until fully mixed.
  5. Pan fry the pigeon breasts in the butter and olive oil for about 3 minutes each side or a bit longer, according to taste.
  6. Rest the breasts on a plate for a couple of minutes.
  7. Combine the salad leaves and blueberries and mix in enough of the dressing to lightly coat them. Sprinkle with the hazelnuts.
  8. Place the salad and a generous smear of beetroot puree on a plate, add the pigeon breasts and serve.

 

Pan-fried partridge breasts with stir-fried greens and hedgerow sauce

Serves 2 as a main or 3 as a starter

Ingredients

  • 1 pack Wild and Game partridge breasts
  • 400g greens
  • 2 knobs of salted butter
  • A couple of glugs of olive oil
  • 2 handfuls of hazelnuts
  • 1-2 cloves garlic, minced

For the sauce

  • 2 tbsp bramble jelly (seedless bramble preserve)
  • 2 tbsp sweet Marsala
  • 100 ml chicken stock – double strength: if using fresh stock reduce by half; if using dried or concentrated, make up with half the water
  • Half a tsp onion salt
  • 1 tsp balsamic vinegar
  • Half tsp Dijon mustard, mixed to paste with 1tsp of cornflour and water.

Instructions

  1. Combine all the sauce ingredients apart from the mustard and cornflour and heat, stirring until combined.
  2. Add the mustard and cornflour mix and stir and heat until the sauce thickens.
  3. Set aside.
  4. Heat some butter and olive oil in a pan and fry the breasts for a few minutes each side, then set aside to rest.
  5. In a wok or large frying pan, heat some butter, olive oil and the garlic. Cook for a couple of minutes then add the greens and stir fry until soft.
  6. Place the greens on a plate and top with the toasted hazelnuts. Add the breasts and drizzle with the sauce. Serve with potatoes as a main or sourdough toast as a starter.

Two ways with meatballs

Here’s a basic meatball recipe followed by two very different sauces to serve them in. Both feed 3-4 people.

For the meatballs

  • 500g Wild and Game venison mince
  • 1 egg, beaten
  • 2 slices white bread whizzed in a food mixer to make fine breadcrumbs
  • 1 onion finely chopped
  • 3 cloves of garlic, minced
  • 2 tsp dried Italian herbs
  • Salt and pepper

Instructions

For the meatballs

  1. Fry the onion and garlic until soft
  2. Tip into a bowl and add the other meatball ingredients except the olive oil
  3. Stir until thoroughly combined
  4. Shape into balls

For the sauces

Venison meatball stroga-not

This skit on classic stroganoff transforms it into an Italian-style pasta sauce.

Ingredients

  • 1 portion of meatballs as described above
  • 200g chestnut mushrooms, finely sliced
  • 1 onion
  • 2 garlic cloves
  • Knob of butter
  • A glug of olive oil
  • 3 tsp Dijon mustard
  • 100 ml brandy
  • 1 tsp sugar (or to taste)
  • 2 generous tsp smoked paprika
  • 500ml beef stock
  • 300 ml soured cream
  • 1 heaped tsp cornflour
  • 75 g parmesan, finely grated

Instructions

  1. Heat the olive oil in a pan and fry the meatballs until browned and fully cooked – about 10-15 minutes.
  2. Remove from pan.
  3. Add a bit of butter and olive oil if extra fat is needed and fry the onion and garlic for a few minutes until the onion is translucent.
  4. Add the mushrooms and cook until they are soft.
  5. Stir in the mustard and mix thoroughly.
  6. Add the brandy and cook for a few minutes until most of the liquid has evaporated.
  7. Add the smoked paprika and cook for a minute.
  8. Include the stock and then remove from the heat and stir in the soured cream
  9. Mix the cornflour with some water and stir into the sauce, heating it gently until it thickens
  10. Add the meatballs and cook gently for 5-10 minutes
  11. Remove from the heat and stir in the Parmesan.
  12. Add sugar and seasoning to taste.
  13. Serve with pasta of your choice – pappardelle is ideal.

Venison meatball marinara

 

Ingredients

  • 1 portion of meatballs as described above
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 tsp mixed dried Italian herbs
  • 1 tsp sugar
  • Salt
  • Pepper
  • 250 ml chicken stock
  • 2 tbsp tomato puree
  • 2 tins chopped tomatoes

Instructions

  1. Using the pan that you cooked the meatballs in, fry up the onion and garlic.
  2. Add the herbs, tomatoes, tomato puree and stock.
  3. Stir until combined.
  4. Add the meatballs to the sauce.
  5. Cook for 20-30 minutes, adding a little more stock if needed.
  6. Add salt, sugar and pepper to taste.
  7. Serve with pasta of your choice – pappardelle works very well.
Keep an eye on our recipes section of the website for more delicious recipes to be added.
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