Serves 6
You can purchase our diced venison here
You can also purchase our game mix here
1 tray of Wild and Game diced venison or one pack of Wild and Game game mix
1.5 tbsp ras el hanout
1 tbsp minced garlic
1 tbsp minced ginger
1 scant tsp ground turmeric
150g prunes, chopped in two
1 litre beef stock
1 can chopped tomatoes
1 stick of cinnamon
1 tin of chickpeas
500g butternut squash, diced
2 handfuls chopped coriander
Olive, vegetable, or sunflower oil
Salt and pepper to taste.
couscous
1. Preheat the oven to 150C/Gas mark 2
2. Heat a few glugs of oil in a Dutch oven or similar hob and oven-proof dish.
3. Fry the onion for a few minutes until soft.
4. Add the meat and cook until browned.
5. Add the prunes, garlic, and ginger and cook for 1 minute.
6. Add the ras el hanout, cinnamon stick, and turmeric and cook for 30 seconds.
7. Add the stock and tomatoes and heat until bubbling.
8. Place in the oven for 2 hours.
9. Remove from oven and stir in the coriander. Season to taste. Serve with couscous.
Serves 3-4
You can purchase our Game Sausages here
1 pack Wild and Game sausages (any variety), casings removed.
1kg potatoes, peeled and diced
4 tbsp olive oil + another glug of oil for frying + a drizzle for the roasting tin
Oil to fry the eggs in (olive, sunflower or vegetable)
2 onions, diced
2 peppers, diced
3-4 eggs
Salt and pepper to taste
1. Put the potatoes in boiling water and cook for 5 minutes, then drain and toss in the 4 tbsp olive oil.
2. Drizzle some olive oil in a roasting tin and put in the oven at 200C/Gas mark 7 to heat.
3. Put the potatoes in the tin and cook for 30 minutes in the oven.
4. When the potatoes are nearly ready, fry the onion in olive oil until soft.
5. Add the sausages and break up with a wooden spoon as they cook for a few minutes.
6. When the sausage meat is cooked, add the peppers and cook for 1-2 minutes.
7. Add the potatoes and heat, stirring, for 1 minute until everything is combined.
8. Fry the eggs.
9. Season and serve the hash topped with the eggs, with tomato ketchup on the side.
Serves 6
You can purchase our diced game here
1 pack Wild and Game diced game
1 bay leaf
Plenty of freshly ground black pepper
1.5l beef stock
120g pearl barley, rinsed.
1 large carrot, chopped
2 medium diced potatoes
100g finely diced dill peppers
1 tbsp olive oil
1 tbsp butter
1 large carrot, grated
1 stick of celery, finely diced
1 medium onion, diced
2 tbsp tomato puree
A big handful of chopped fresh dill
100g creme fraiche (French if you can get it – it behaves better when heated)
6 spring onions, finely sliced
Salt and plenty of black pepper, to taste
1. Put the diced game in a pan with the stock, bay leaf and pepper. Bring to the boil and then lower to a gentle simmer and cook for 1 hour.
2. Get all the other ingredients ready while it’s cooking.
3. After 1 hour, add the pearl barley and cook for a further 45 minutes.
1. Add the chopped carrot, potatoes, and dill peppers. Put the lid on and cook for a further 10-15 minutes.
1. Heat the butter and olive oil in a frying or sauté pan and cook the carrot and celery for a couple of minutes until softening.
2. Stir in the tomato puree.
3. Tip into the pan, stir and cook for a further 5 minutes.
1. Add the dill, spring onions, and creme fraiche.
2. Season to taste and add a splash more water if too much liquid has gone.
3. Serve immediately.
Serves 4
You can purchase our game-based burgers here
4 Wild and Game burgers (any variety)
4 burger buns
Burger fillings of your choice.
20g cornichons
25g tomato ketchup
100g mayonnaise
1 tsp American mustard
½ tsp smoked paprika
1. Cook the burgers as advised on the pack instructions.
2. Combine the sauce ingredients in a blender and whizz until smooth.
3. Assemble the burgers, topping the patties with the sauce.
Feeds 6-8
You can purchase our pheasant and venison burgers here
1 pack of 4 Wild and Game pheasant and venison burgers
1200ml milk
400g macaroni (dry weight)
250g extra mature Cheddar cheese for the sauce, grated
150g Cheddar cheese for topping
1 tsp Dijon mustard
1 tsp light soy sauce
1 large onion, diced
1 onion, cut in two
1 bay leaf
2 cloves
75g butter
5 tbsp plain flour
A glug or two of olive oil
½ tsp smoked paprika
Salt and pepper
Crispy onions 25g
Panko breadcrumbs 25g
1. Pre-heat the oven to 220C, gas mark 7.
2. Push the cloves into the onion and put it in a pan with the bay leaf and the milk. Heat until simmering gently.
3. Melt the butter in a pan and add the flour. Stir until smooth. Stir in the mustard.
4. Add the warmed milk one ladle at a time, stirring between additions to keep the sauce smooth.
5. When all the milk is added, tip in the cheese and stir until melted. Season to taste.
6. In a wok or similar large pan heat the olive oil and fry the onions until soft.
7. Add the burgers and cook, breaking up with a spoon, until thoroughly cooked and nicely browned.
8. Meanwhile, cook the macaroni for a couple of minutes less than advised on the pack instructions.
9. Add the paprika to the pan with the burgers and cook for 30 seconds. Season generously.
10. Tip the cheese sauce into the pan with the burgers and stir, then tip in the macaroni and stir again.
11. Tip the mixture into a large oven-proof dish and top with the cheese and, if using, the crispy onions and breadcrumbs.
12. Bake for 15 minutes and serve immediately.
Serves 2
You can purchase our wild and game burgers here
2 Wild and Game burgers – any variety
100g Stilton, crumbled
250g mushrooms, stalks removed and sliced
150ml soured cream
1 large or 2 small cloves of garlic, minced
1 tsp Worcester sauce
1 tsp Dijon mustard
½ tsp smoked paprika
Olive oil
2 burger buns
Burger fillings of your choice
1. Heat some olive oil in a pan and cook the burgers according to pack instructions. Set aside and keep warm.
2. Add the mushrooms to the pan and cook until the liquid has been released and mostly bubbled off.
3. Add the garlic and cook for a minute.
4. Add the soured cream, mustard, Worcestershire sauce, and Stilton and cook until the cheese has melted. Let the sauce cool for a minute or so before pouring, so that it thickens slightly.
5. Put the burgers in the buns, pour over a generous amount of sauce and add the fillings of your choice.
Feeds 2-3
You can purchase our game sausages here
1 pack Wild and Game sausages (any variety)
3 carrots, cut into chunks
3 parsnips, cut into chunks
2 potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
3 onions, quartered
100ml olive oil
4 tbsp runny honey
2 tbsp whole grain Dijon Mustard
1 tbsp cider vinegar
A handful of thyme
Salt and pepper
1 onion, diced
1 tin of chopped tomatoes
2 cloves of garlic, minced
½ tsp cumin
½ tsp sugar
a pinch of chilli powder
salt
½ tsp ground coriander
Olive oil
1. Pre-heat the oven to 220C, gas mark 7.
2. Boil the vegetables in salted water for 5 minutes then drain and tip back into the pan with the onions and the sausages.
3. Combine the olive oil, honey, mustard, and vinegar and mix, then tip into the pan with the vegetables. Put the lid on and shake so everything is coated.
4. Tip into a roasting tray and top with the thyme. Add a generous amount of salt and pepper, then put in the oven for 34-40 minutes or until everything is nicely browned.
5. While the tray bake is cooking, make the sauce. Pour a glug or two of olive oil into a pan and cook the onion until soft.
6. Add the garlic and cook for 1 minute.
7. Add the spices and cook for 30 seconds.
8. Add the chopped tomatoes and sugar and cook for 20 minutes.
9. Serve with the sausages and vegetables.
Feeds 6-8
You can purchase our game sausages here
1 pack Wild and Game sausages, any variety, casings removed.
800g pasta (dry weight)
1 tsp minced garlic
2 medium onions or 1 large onion, diced
2 tins of tomatoes
150g Cheddar for topping the bake
Olive oil
1 litre milk
80g butter
1 onion, cut in two, with 2 cloves stuck into it
1 bay leaf
360g extra mature Cheddar, grated
5 tbsp plain flour
Salt and pepper
1. Pre-heat the oven to 200C, gas mark 7.
2. Cook the pasta a minute or two less than advised on the pack instructions so it retains plenty of bite. Drain and set aside.
3. Put the milk in a pan and add the onion and bay leaf. Heat until gently simmering.
4. Heat a few glugs of olive oil in a pan and cook the onion until soft.
5. Add the sausages and cook, breaking them up with a spoon, until they no longer look raw.
6. Add the garlic and cook for 1 minutes.
7. Add the tomatoes and simmer while you make the cheese sauce.
8. Melt the butter in a large pan and add the flour. Stir until smooth.
9. Add the heated milk 1 ladleful at a time, stirring until smooth in between additions.
10. When all the milk is added, tip in the Cheddar and heat gently, stirring until the cheese has melted. Season to taste.
11. Layer the pasta, sausage sauce and cheese sauce in a large baking tin or lasagne dish. Finish with a layer of cheese sauce and top with the 150g of Cheddar.
12. Cook for 20 minutes or until nicely browned. Serve with crusty bread and a salad if desired.
Feeds 4
You can purchase our game mix here
500g Wild and Game game mix
150ml red wine
500ml beef Stock
1.5 tbsp redcurrant jelly
1 tbsp mushroom ketchup
80g bacon lardons
2 tbsp plain flour
1 clove of garlic, minced
1 tsp mixed dried herbs
150g mushrooms, sliced
1 medium onion, sliced
1 bay leaf.
Olive oil
Salt and pepper to taste
1 pack roll-out puff pastry.
1 egg
1. Pre-heat the oven to 150C, gas mark 2.
2. Toss the meat in the flour
3. Heat a couple of glugs of olive oil in a pan and fry the onion until soft.
4. Add the bacon and cook for a few minutes until lightly cooked.
5. Add the mushrooms and cook until soft.
6. Add the meat and cook until browned. Towards the end, add the garlic for and cook for a minute before moving on to the next step.
7. Add the wine and stir, bubbling for a few minutes.
8. Add the stock, bay leaf, and herbs. Heat until bubbling.
9. Place a lid on the pan and cook in the oven for 2 hours or until the meat is tender. Take the lid off partway through but keep checking to ensure it doesn’t reduce too much. Add water if necessary.
10. Remove from the oven and turn the heat up to 220C, gas mark 7.
11. Place the game stew in a pie dish. Top with the pastry and brush with beaten egg.
12. Cook for about 10-15 minutes or until browned.
13. Serve with vegetables of your choice.
Serves 3
You can purchase our game sausages here
1 pack Wild and Game sausages, any variety
1 onion, diced
2 cloves garlic, minced
150ml red wine
200ml stock
1 tsp mixed dried herbs
1 tin chopped tomatoes
2 tins butter beans
2 tbsp tomato puree
1. Fry the sausages until brown.
2. Add the onion and cook until soft.
3. Add the garlic and cook for 1 minute.
4. Add the red wine and bubble for a few minutes.
5. Add the stock, dried herbs, tomatoes, beans, and tomato puree.
6. Cook for 30 minutes.
7. Serve with crusty bread.
Game Pie recipe by Emma Vigor
You can purchase our game meat here
1 packet of game mix (about 500g of game)
1 swede
1 onion
330ml beer (we used an IPA)
2 Oxo cubes
1 packet of Jus Rol Puff Pastry (but you could make your own)
1 egg
1. Pre-heat the oven to 180 degrees C, gas mark 4
2. Put the game mix, vegetables, beer, and oxo cubes into a slow cooker.
3. Cook for 4+ hours, stirring occasionally.
4. Once cooked through, season to taste, and then pour the mixture into a glass dish.
5. Cover with puff pastry. Cut off excess pastry.
6. Brush egg wash over the top.
7. Cook in the oven for 30mins or until the pastry is golden brown.
8. Serve immediately.
Recipe by Lee Fernandez
Feeds 6
You can purchase our diced game here
1 onion
2 cloves of garlic
1 pack of bacon
A knob of butter
1 tbsp olive oil
500g diced game (any will work – take your pick)
250g diced goose
200g mushrooms, sliced
4 carrots, sliced
Salt and pepper
A palmful of sage leaves
2 tbs Worcestershire sauce
2 glasses red wine
1 pint chicken stock
400g flour
¼ tsp salt
250g diced butter
400g flour
¼ tsp salt
250g diced butter
250 block of butter straight from the fridge
(Or buy ready-made pastries)
1. Preheat the oven to 150 degrees Celsius, gas mark 2.
2. Finely chop 1 onion and 2 cloves of garlic and 1 pack of bacon. Fry these off in a pan with the knob of butter and tbs of olive oil.
3. Once translucent add diced meat and brown.
4. Once browned add the sliced mushrooms and carrots. Add the desired amount of salt and pepper and the sage.
5. Add 2 tbs Worcestershire sauce and 2 glasses of red wine to deglaze the pan.
6. Add 1 pint of chicken stock.
7. Cover the pot and cook in the oven for 4 hours. Keep checking every hour; stir and if needed add more liquid a little at a time to keep the meat covered.
8. In the meantime make the shortcrust pastry: combine the flour, salt, and diced butter using the rubbing method. Blend together until the mixture resembles breadcrumbs and all the butter and flour are mixed. Using your fingers, add cold water from a jug a little at a time until the mixture forms a dough and cleans the sides of the bowl. Remove from the bowl and knead on a floured surface for 5 minutes, then wrap and place in the fridge.
9. Now for the puff pastry. Repeat the method above for the shortcrust and place the dough in the fridge.
10. Now get a piece of greaseproof paper measuring 12″×12″. Get the block of butter that has been in the fridge, fold the paper in half, and place butter in the middle. Now fold the paper over and roll out until it is flat but still in the paper. Place in the fridge for 20 mins.
11. Now remove one of the doughs from the fridge and roll out to 14″×14″.
12. After the butter has been in the fridge for 20 mins, open the paper, remove the butter and place it on one half of the pastry. Fold over the pastry to cover the butter, then fold over again and roll out. Then fold into square quarters, and then wrap in the greaseproof paper and place in the fridge for 15mins. Repeat the above step twice more.
13. After the meat has been in the oven for 4hrs, remove the pot from the oven and roll out your shortcrust pastry to less than 1cm thick. Use it to line a pie tin that has been lined with greaseproof paper. Trim overhanging edges and blind bake in the oven at 200 degrees Celsius for 15 mins.
14. Whilst blind baking, sieve the meat mix and keep the gravy separate. Place the drained meat onto the now baked pie base and put the gravy back in the pot on a low heat.
15. Mix 2 tsp cornflour in a cup with a quarter cup of water then pour it into the gravy and turn the heat up. Bing to the boil and once it bubbles, reduce the heat and simmer.
16. Now remove the puff pastry from the fridge roll out to just under 1cm thick. Brush the edge of the pie base with a little milk and cover the pie. Trim, add the desired pattern, and pierce a hole in the centre. Trim the edges then press the edges all around with a fork.
17. Beat 1 egg and brush pastry with this, then sprinkle with salt.
18. Cook for 15 mins at 200 degrees Celsius or until risen and golden brown.
19. The gravy can be decanted into a gravy boat ready to serve.
20. The pie can be then cut and served with cheesy mashed potatoes or dauphinoise potatoes and vegetable sides.
500g Wild and Game sausage meat
12 sage leaves
1 medium onion, finely diced
2 cloves of garlic, minced
1 Bramley apple, finely diced
2 slices of granary bread
Vegetable oil
1. Pre-heat the oven to gas mark 7, 220 degrees centigrade.
2. Fry the onion till soft.
3. Add garlic and cook for a couple more minutes.
4. Add the apple and sage and fry for another minute.
5. Turn the heat off and stir in the sausage meat.
6. Stir until thoroughly combined. If you have a food mixer, put the mixture in there and whizz until mixed.
7. Oil a baking sheet.
8. Shape the stuffing into balls, place on the sheet and bake for about 15 minutes until browned.
In honour of British Pie Week, try out this delicious game and ox pie from Wild and Game. The best part is you can use any game meat that you have spare. Once you’ve tried it you’ll be hooked!