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
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
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
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
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
These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. Serve with a blackberry gravy
A small pheasant makes an ideal roast for two – serve this earthy game bird with porcini sautéed potatoes
This beautiful bird makes a nice change for Sunday lunch, it's complemented by the sweetness of figs and a nutty sauce
A wonderful take on a classic steak & kidney pudding, using the best autumnal ingredients
Red cabbage dotted with berries perfectly cuts through game meat - serve with buttery mashed potatoes
If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper
A plump little partridge is the ideal portion for one, and has a mild and succulent flavour, ideal for cold winter nights
This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy
Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main
A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
This dinner party roast has a touch of autumn about it with the star anise, roasted carrots and blackberries in the sauce
This special autumnal main is simpler than it looks