Recipes by Tag: Game-recipes

Love music love food: pop will eat itself

From Cliff Richard's passion for chicken tikka to Noel Gallagher's favourite cuppa and Tinie Tempah's love of seafood linguine, music stars give us a taste of their favourite foods and drinks• Interactive: Love music love food

Submitted by TheGuardian about 6 months, 3 weeks ago

Soupy rice with quail, chorizo and spring vegetables recipe

Jose Pizarro's recipe, created for Observer Food Monthly's 10th anniversary

Submitted by TheGuardian about 8 months, 4 weeks ago

Winter salad with pheasant recipe

A healthy and filling warm salad for cold winter days

Submitted by TheGuardian about 1 year ago

Venison casserole with beer recipe

A fantastic hearty winter warmer which makes the most of an underused natural resource

Submitted by TheGuardian about 1 year, 1 month ago

Venison ragu with linguine recipe

British venison is free-range, organic, delicious, available all year round, and doesn't have to be eaten as part of a medieval banquet

Submitted by TheGuardian about 1 year, 1 month ago

Christmas roast recipes from Margot Henderson

Turkey, pheasant, beef – and a pile of quails too. The chef behind London's Rochelle Canteen guides you through some perfect Christmas main courses

Submitted by TheGuardian about 1 year, 1 month ago

Summer salads: Guinea fowl and summer vegetables with caper and tarragon dressing recipe

Submitted by TheGuardian about 1 year, 6 months ago

Duck with cherry sauce and parsnip purée recipe

This recipe was written by Emily Ludolf, 2008 MasterChef finalistand cooked by Vicky Frost as part of a MasterChef meal challenge - judge her efforts, Wallace and Torode style, on our food blog

Submitted by TheGuardian about 1 year, 11 months ago

Rabbit, sherry and wild garlic recipe

Rabbit is one of the few game meats that remains plentiful once wild garlic leaves start to carpet British woodland floors in spring

Submitted by TheGuardian about 1 year, 11 months ago

How to prepare and roast rabbits

They're local to almost everywhere in Britain, free-range and delicious. What's not to like about rabbit?

Submitted by TheGuardian about 1 year, 11 months ago