Whether it’s venison, rabbit, quail or pheasant; game meats add a distinct flavour to winter cooking. Try these recipes out for something a little unusual.
Carpaccio of kangaroo with beetroot and native fruits
Game pie
Pappardelle with braised rabbit, marjoram and hazelnuts
Confit goose, peach, bitter leaf and dried cranberry salad
Fried rabbit
Squab braised with juniper
Pheasant and ham hock terrine with rhubarb-apple chutney
Rabbit casserole with baby onions (kouneli stifatho)
Gnocchi with pigeon and marsala ragù
Venison with swede and potato gratin infused with pine nuts
Char-grilled quail with prosciutto and peaches
Wellington of venison with caramelised shallots and sour cream dressing
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Red wine-braised pheasant with polenta
Braised squab with oyster sauce and shiitake mushrooms (tung ku wat yu kap)
Shannon Bennett: venison carpaccio with pickled vegetables
Guinea fowl with apples, calvados and cavolo nero
Roast quail with yoghurt and celery
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