There's nothing nicer than a plump, roasted grouse with a rich red wine gravy. Sir Terence Conran recommends serving with lashings of bread sauce and a nice bottle of burgundy
A stunning centrepiece for any dinner party – how about trying it as an alternative to turkey at Christmas?
Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Make this impressive looking pie and keep it in the fridge, ready for a lunch buffet. The simple hot water crust pastry is well worth the effort
These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack
You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it
Swap your usual beef pie for venison. Encased in cheesy puff pastry, this will be your new go-to pie on wintery days. Serve with mash and braised cavolo nero
Gordon Ramsay creates the ultimate game pie – wonderful autumnal vegetables with pheasant and venison, all under a crisp crust.
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist
This dish is full of woodland flavours from the herbs, mushrooms and stock. The sherry works well with pheasant, while the grapes add a touch of sweetness
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash
Venison works well in a steamed suet pastry pudding, filled with rich red wine gravy and added belly pork
Try this twist on cottage pie using venison instead of beef. If you don't fancy the spiced mash topping, you can swap that out, too, for a puff pastry lid
Cooking game on top of a thick slice of sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and red wine for extra oomph
If you're cooking to impress, up your game with Tom's perfect poultry dish for a sensational, seasonal supper for two
Make this festive pheasant stew in a sweet-and-sour cider and clementine sauce up to a day ahead, then simply reheat until piping hot when you want to serve
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results – especially when stuffed with prunes and brioche
Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours
Barney's restaurant classic involves a bit of chef's technique and gives you a stunning result
Use this rich game meat in a delicious light casserole with podded beans, bacon, light ale and thyme
These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. Serve with a blackberry gravy
Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce