This rich, lean meat works wonders in hearty autumnal stews and winter bakes, from hunter's pie to venison and juniper casserole
Looking for venison recipes? Want to know how to make the perfect venison stew or venison burger? Try our ideas below then see our top pheasant recipes. Venison is a sustainable meat choice in the UK. The lean red meat is at it's best over winter, meaning it's brilliant in hearty pies, stews and casseroles. A great choice for winter dinner parties, we've also got a recipe for venison tartare, or try venison steaks for quick midweek meals. Venison recipes Thai-style venison stir-fry with fried egg Ready on the table in 20 minutes, this stir-fry is based on the classic Thai dish pad kra pow. The original can be fairly fiery, so adjust the chillies according to your taste. Venison stew Make our warming venison stew with sloe gin and cheesy polenta. This rich winter recipe may take a little time, but it's definitely worth it, a comforting recipe the whole family will love. Venison pastistio Put a seasonal spin on classic Greek pastitsio by swapping beef for venison mince. Its rich, gamey flavour pairs beautifully with the warming spices in the sauce, creating a hearty, comforting dish with a sophisticated twist. Venison pie Venison, chestnut mushrooms and red wine meet in this comforting pie that’s perfect for an autumnal pick-me-up. Discover more easy pie recipes. Venison chilli The deep game flavour of the venison holds up well to spices and chocolate in this exciting chilli recipe. Serve with rice and soured cream for an cosy winter meal. Venison toad-in-the-hole Try this simple twist on a classic comfort food dish, swapping out everyday pork sausage for venison. For extra veg, try our sausage and sweet potato toad in the hole recipe. Venison, thyme and port lattice pie Rich venison in port gravy is encased in buttery lattice pastry to create the ultimate winter pie – serve with potatoes and greens for a weekend treat. Venison casserole This recipe for venison and juniper casserole is easy to make and under 300 calories, but delivers all the winter comfort you'd want thanks to the rich game meat. Tuck into more casserole recipes all winter. Venison pie Get venison involved in this poacher's pie. It's a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include wild boar, partridge and pheasant as well as venison. Venison wellington Our recipe is a great twist on a classic British favourite, replacing the beef with game. It takes a little while but is easy to make and will be an impressive centrepiece on the table. To try making the classic, see our beef wellington recipe. Wild venison, field mushroom and ale pudding Try this easy steamed suet pastry pudding with wild venison, mushroom and ale. Ideal comfort food for entertaining or for a family meal. Venison meatballs Homemade spiced venison meatballs with a fresh chopped salad and plenty of hummus, all ready in less than half an hour. Venison steaks with mushroom peppercorn sauce A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce. Venison curry Venison takes centre stage in this bold keema-style curry, where the rich, gamey meat perfectly complements the vibrant, aromatic spices. Serve it with a cooling raita, warm roti, sliced red onion, and a squeeze of fresh lemon to balance the richness. Venison burgers These posh venison burgers look really impressive and are ready in 30 minutes or less. Worcestershire sauce gives the patties an even deeper flavour and, stacked up with mustard, mayo and cheese in a brioche bun, they're even better. We have plenty more burger recipes where this came from. Venison tortellini in brodo This venison dish comes straight from the kitchen at Italian-inspired Maria G's in Kensington. It's a bit of a labour of love but is absolutely worth the effort for an impressive main. Check out more homemade pasta recipes for a weekend kitchen project. Venison steaks with caraway crushed swede Pair venison steaks with buttery crushed swede in this winter warmer – it will be ready and on the table in less than an hour. Try more swede recipes to make the most of this winter veg. Venison steaks with stir-fried sprouts Serve delicate slices of seared venison with a bubble-and-squeak-style hash made from Brussels sprouts, floury potatoes, walnuts and fruit for a satisfying wintry supper. See more winter comfort food recipes. Venison carpaccio with pickled red cabbage A lovely restaurant-standard starter. Paper-thin slices of venison are marinated with herbs and served with a red cabbage salad and a parmesan, olive oil and lemon dressing. A great, novel way to prepare this sustainable game meat. Venison dogs with pickled beet slaw and cheat’s brioche buns One of our favourite (giant) nibbles to serve at a party. Rich, meaty venison dogs with punchy vinegary slaw, all wrapped up in a sweet brioche bun. Try more of our favourite hot dog recipes. Venison steaks with buttered celeriac Venison steaks are a great cut of meat – lean, healthy and able to make a simple dish feel like something special. This recipe celebrates winter with celeriac, redcurrant jelly and orange zest. Perfect comfort food for a cold night. Venison tartare with blueberries and juniper Soft and beguiling venison tartare is joined by spicy blueberries in this sophisticated starter. You can also serve with croutons or toast. Next, try our salmon tartare recipe. Venison and mutton kofte Try this venison and mutton kofte for a dinner with a difference, served with cauliflower couscous, flatbread and harissa. Mini venison wellington with parsnip purée Try this mini venison wellington for two for a special occasion such as Valentine's Day. Roast venison and pear salad with toasted hazelnuts Turn your hand to this smart, warming salad of roast venison and pear for an easy yet impressive entertaining dish. Spiced venison loin with celeriac remoulade Kick-start your dinner party with this sophisticated venison starter. A blend of fennel, coriander and cumin seeds gives the venison loin a gentle spice. When is venison in season? UK venison season starts in October and ends in February. Venison is at its best between November and February.
Feed a crowd with our quick and easy paella recipes. Discover seafood, meat and plant-based versions of this classic Spanish rice dish
Looking for the best paella recipes? From traditional Spanish-style seafood paellas to our own takes with chicken and chorizo or Mediterranean antipasti veg, these recipes will inject some sunshine into mealtimes. We also have lots more ideas for easy rice-based dishes and chorizo recipes. What is paella? Paella is one of Spain's most famous dishes, originating from Valencia and named after the wide, shallow 'paellera' pan that it's traditionally cooked in. The paella rice is traditionally flavoured with saffron and cooked with seafood, vegetables and meat such as chicken, chorizo and rabbit. The pan's thinness and shallowness allow this dish to be cooked quickly and evenly, so the liquid is fully absorbed by the rice grains.Try our versions – from seafood paella to a vegan take and even Sardinia's traditional adaptation Easy paella recipes Easy paella A spectacular crowd-pleasing dish, our paella packs in tonnes of flavour with chicken, chorizo, pancetta and seafood. Serve from a huge paella pan for extra impact. Vegan paella Full of antipasti favourites like sunblush tomatoes, peppers, olives and artichokes, this plant-based paella is packed with punchy flavour and will impress the whole family. Seafood paella Paella is a dish we all love from summer holidays, and now you can bring it home thanks to this quick and easy recipe for two. Packed with prawns, red peppers and peas, it's spiced with smoky paprika and will be on the table in less than 30 minutes. Slow cooker prawn and chorizo paella Centuries ago, Sardinia was occupied by the Spanish. As a result, the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice). This version has been created especially for your slow cooker, and is a great reason to dust it off over the summer months. Arroz negro (squid and paella rice) A regional variation on the classic Spanish paella from Valencia and Catalonia, this dish uses paella rice and is cooked in a similar way to paella. Squid ink gives it its distinctive black appearance and can be bought from most fishmongers or online. Quick prawn and chorizo paella This quick prawn and chorizo paella is ready in just 30 minutes and is under 500 calories but delivers big flavours. Get that lovely golden colour in the rice using saffron or turmeric.
An irresistibly crunchy, umami-packed dish from sustainable dining restaurant Fallow, these corn ribs make for a great starter or snack to serve with drinks
Recreate these corn ribs, then check out these cauliflower fritters, sweetcorn soup, crispy okra and more vegetarian starter recipes. Corn ribs recipe
Juicy, tangy pineapple and spicy shichimi take the classic margarita somewhere new and refreshing
Make this pineapple margarita, then check out our classic margarita, blueberry margarita, picante cocktail and more fruity cocktail recipes. Alice Lascelles says: "Tropical tang meets Japanese fire in this margarita twist by Sydney’s Cantina OK! Bar. It’s best with freshly juiced pineapple but if you can’t get hold of the fresh stuff, use a dash of packaged juice plus some muddled cubes of fresh pineapple. Shichimi adds a spicy kick and a pop of vibrant colour." Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.
A spritz is a versatile three-ingredient drink that's perfect to sip before a meal. It's perhaps most often made with Campari or Aperol, but any bitter aperitif will work.
Make this spritz cocktail, then check out our Campari spritz, Hugo spritz and more spritz recipes. Alice says: "There are many variations on the spritz – what unites them all is the sparkle. That little explosion of bubbles that gives the drink, and the spirits, a lift. The spritz suits spontaneity. I don’t think I’ve ever seen an Italian measure one out. But the 3-2-1 formula – three parts prosecco, two parts bitter aperitif, one part soda – is a good rule of thumb. This formula is very forgiving and works with all kinds of bittered aperitifs: Suze, Cocchi Americano, Lillet, Cynar, every colour of vermouth. If you don’t have any sparkling wine, just use still white wine and soda. A spritz is at its most delicious with something salty to eat on the side: some crisps, salami or bruschetta to whet the appetite. In Venice, spritzes are often served with a green olive actually in the drink – which may sound odd but turns out to be a total masterstroke." Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.
Something of a cross between a martini and a manhattan, this super-chic cocktail combines gin, vermouth and maraschino liqueur with bitters.
Make this martinez cocktail, then check out our rhubarb and ginger negroni, vesper martini and more gin cocktails. Alice says: Can’t decide whether to have a martini or a manhattan tonight? Then have a martinez! Widely regarded as the precursor to the martini, this martini/manhattan hybrid was originally made with either genever or old tom gin, two juniper spirits with a more full-bodied, sweeter style (and often a bit of cask character, too). In this version, maraschino liqueur steps in to provide some sweetness and body, and the Angostura adds woody spice. Extremely sophisticated. Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.
Swap out Campari for Suze to make this herbal, citrussy take on the classic aperitif.
Recreate this white negroni, then check out our classic negroni, negroni sbagliato and more negroni recipes. Alice says: "If you like the taste of Campari, the French gentian liqueur Suze will almost certainly be up your street. It has less of the smoky-sweet/ rhubarb notes, and more parched herbs and citrus peel. But its texture and bittersweetness are of the same intensity. A fun substitute for Campari, not just for the taste, but for the golden colour, too." Recipe extracted from The Cocktail Edit by Alice Lascelles (£16.99, Quadrille). Photography by Laura Edwards.
This sweet and nutty restaurant-quality galette is made simple with shop-bought pastry. The recipe comes from London's The Grand Duchess.
Make this apple galette, then check out our cherry jam and almond galettes, Dorset apple cake, almond cake and more dinner party desserts.
Whole roast monktail, Anya potatoes and garlicky sauce
This roasted monkfish dish is ideal if you want to cook up a restaurant-quality meal at home. It comes from London's floating seafood restaurant The Grand Duchess.
Make this whole roast monkfish, then check out our roast monkfish with chorizo, sherry and rice, roast monkfish with buttered savoy cabbage, vermouth and clams and more monkfish recipes.
Butter-poached trout, burnt leeks and hazelnuts
Flakes of soft and buttery trout served on a tangle of sweet leeks makes for a delicious but surprisingly simple starter. You can find this dish on the menu at The Grand Duchess in London
Make this butter-poached trout, then check out our prawns pil pil, grilled scallops with ’nduja butter and more starter recipes.
This recipe for crisp-coated chicken wings slathered in a sweet and spicy sauce comes straight from the kitchen of The Fox at Oddington
Make these buttermilk fried chicken wings, then check out our BBQ chilli chicken wings, Bajan chicken wings, chicken tenders and also discover more chicken wings recipes. A chicken wing with a juicy interior and a crispy coating in a sweet and spicy sauce is hard to beat, especially if brined ahead of time. If you want to make these extra juicy, sous vide them like they do at The Fox. After brining, vacuum pack flat and cook at 84C for 3 hours. Chill and remove any jelly before coating in the buttermilk and flour.
This impressive dinner party starter of oozing, milky burrata with mushroom and truffles only takes 15 minutes to make. We have Covent Garden’s Ave Mario to thank for the recipe
Make this burrata al tartufo, then check out our burrata and tomato salad, burrata bruschetta and more Italian starter recipes. Burrata means buttery in Italian and, after one taste, it’s easy to understand why. Break the mozzarella casing and out oozes stracciatella – stretched curd or ‘pasta filata’, mixed with cream. Ave Mario sources from Emanuele Cammarota in Puglia, a supplier it has worked with for more than seven years.
These individual pavlovas are filled with caramelised pineapple, topped with vanilla-infused cream and finished with a passionfruit coulis – a truly showstopping dessert by Covent Garden restaurant, Ave Mario
Make these Christmas pavlovas, then check out our classic pavlova, black forest pavlova, Christmas pavlova wreath and more Christmas baking recipes. Now try more pavlova recipes. This recipe uses agar agar as a plant-based gelatine substitute. Read our guide on what is agar agar and where to buy it for more information.
Slather homemade salted caramel over thick-cut french toast topped with whipped cream and caramelised banana for a decadent treat
Recreate this indulgent banoffee french toast, then check out our classic french toast, sweetcorn french toast with blueberries, pandoro french toast with blueberry and sage compote and more french toast recipes. Try this banoffee french toast recipe from Dumpling Shack Group co-founder and chef John Li. It’s one that John has shared as part of his guide to Hong Kong cuisine. Check it out to learn about dim sum, dumplings and Chinese bakeries. When John couldn’t find his favourite Hong Kong-style shengjianbao (pan- fried soup dumplings) in London, he started Dumpling Shack with his wife and co-owner Yee as a Saturday stall. They then found a permanent site in Spitalfields and have now expanded into three sibling brands: Dumpling Shack, Fen Noodles (hand-pulled noodles) and Sichuan Fry (crispy fried chicken sandwiches), each with its own identity. dumplingshack.co.uk How to make banoffee french toast... step-by-step video View Green Video on the source website Banoffee french toast recipe
A blend of ginger, cinnamon, nutmeg and allspice give this sweet, marshmallow-crowned pie by Asa Naiditch of Blame Butter real festive flavour
Recreate this gingerbread pie, then check out our gingerbread cupcakes, gingerbread trifle, easy ginger cake and more Christmas desserts. The heady, warm spicing of gingerbread is synonymous with Christmas, and Asa Naiditch’s deep, marshmallow-topped pie, torched to add toasty flavour, is the festive treat you didn’t know you needed.
Traditional lamingtons are given a festive makeover in this recipe from Morny Bakehouse, with white chocolate icing, a cherry yuzu jam centre and a buttercream crown
Recreate these Christmas lamingtons, then check out our coconut lamingtons, fresh cherry and coconut lamingtons and best Christmas baking recipes. Morny Bakehouse, in Leyton, east London, knows how to do dazzling bakes. Described as a “modern Viennoiserie”, its collection of incredible pastries always attracts a crowd and Christmas is no different. Our favourites are the lamingtons and here they come with a winter wonderland twist – dipped in a white chocolate icing, rolled with coconut, stuffed with a cherry yuzu jam and finished with a buttercream swirl and seasonal sprinkles of your choice. To make this recipe effortless, replace the ganache with a ready-made buttercream, available in most supermarkets.
This risotto from the kitchens of Covent Garden’s Ave Mario is packed with clams, mussels, squid and langoustines
Make this black seafood risotto, then check out our prawn risotto, scallop risotto, spaghetti alle vongole, Sicilian pasta with cauliflower and more Italian recipes.
This comforting dish by Bottle + Rye chef Ben Hughes-Gage sees tender chunks of lamb layered up with potato and finished with a crisp, butter-brushed top. Perfect winter comfort food
Make Bottle + Rye's comforting braised lamb boulangère, then check out our slow-cooker leg of lamb, beef and red wine stew, slow-cooker sausage casserole more winter comfort food recipes. Made using small iron croque pots at the restaurant, this recipe uses one large dish which is perfect for a family Sunday lunch. If you do want to make into individual portions, as pictured, you will need fewer potatoes and a shorter cooking time.
This festive twist on a classic cocktail features a homemade syrup infused with cinnamon, orange and cloves for a warming, subtly spiced result
This makes more syrup than you will need. Store the remaining syrup in a sterilised bottle for up to a month. Use in more cocktails or keep in a pretty container and give as a gift. Fix yourself a mulled old fashioned, then check out our mulled gin, mulled wine and more Christmas cocktails.
Learn how to make your own pasta for ravioli and perfect these classic Italian dumplings. They are filled with butternut squash and patterned with fresh herbs for a decorative twist
Make this classic ravioli, then check out our recipes for basic pasta dough, homemade pappardelle and more homemade pasta recipes. You will need a pasta machine to make this recipe.
This sweet Christmas bread, studded with raisins, nuts, chocolate and Turkish delight and infused with rum, comes from Prestige Patisserie in Tottenham, where it's made every festive season
Like a brioche but all the more festive, Romanian cozonac is a sweet Christmas bread, rich with the addition of rum, raisins, nuts, chocolate and Turkish delight. Tottenham’s award-winning artisan patisserie, and one time Bake Off: The Professionals contestant, Prestige Patisserie makes them every year to celebrate the festive season. And for husband-and-wife team George and Geanina Ursache, it’s full of nostalgia. “These loaves are packed with childhood memories. The recipe has been passed down by Geanina’s mother. When you cut your first slice and see those swirls of meringue and jewels of Turkish delight, it feels like home.” Recreate this cozonac recipe, then check out our chocolate yule log, classic trifle, stollen bites and more Christmas desserts.
This impressive woodland-inspired cake, coated in ganache and then chocolate buttercream, comes from The Little House Dorset and makes the perfect festive showstopper for a Christmas party
Rich, chocolatey and gluten-free! Trust us when we say this bake from The Little House Dorset is better than your average chocolate cake, and gives yule logs a run for their money with its rustic vibe, too. You might be tempted to skip on the syrup, but it really does make the sponge extra-moist. Make this gluten-free chocolate fudge cake, then check out our gluten-free chocolate truffle cake, gluten-free cupcakes, chocolate soufflé, gluten-free cheesecake and more gluten-free desserts.
Straight from The Baring pub kitchen, this recipe for pumpkin and ricotta dumplings with crisp radicchio and tangy buttermilk sauce is an impressive vegetarian main
Make these pumpkin gnudi for an impressive dinner party main, then check out our pumpkin soup, pumpkin falafel, pumpkin pie and more seasonal pumpkin recipes. Looking for more dumpling ideas? Try our sweet potato gnudi, spinach gnudi, ricotta gnudi and healthy gnudi. We use Delica pumpkins because of their amazing flavour and dry flesh. You can also put cooked squash or pumpkin in a sieve over a bowl overnight to drain excess moisture.
This stylish dessert from London pub The Baring is ideal for a dinner party, as the bulk of it can be prepped in advance. Serve with chantilly cream
Bake these financiers with poached pears and chantilly cream, then check out our plum crumble, plum upside-down cake, plum frangipane tart and more plum recipes. This makes twice as much as you need to serve four. The financiers will keep for a couple of days and the plums can be eaten on their own. You could easily prep this pud ahead of time – the cakes can be baked and the plum mix made the day before, then all you have to do is whip the cream and serve.
In this elegant brunch dish, mushrooms are fried in butter until golden then laced with a whisper of truffle oil and topped with an oozing poached egg
This classic quick-fix dish has been taken up a notch or two by the chefs at Rothay Manor in the Lake District. For more next level brunch ideas, see our healthy beans on toast, french toast, avocado on toast, brunch sharing board and also check out more toast topping ideas.