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Basque rabbit stew -

Straight out of the northern Spanish countryside, this is a traditional stew of rabbit, onion, red and green pepper, peeled tomato, and a dash of white wine.

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Venison pie -

Use quality stewing venison and all-butter puff pastry to create this old-style treat. The filling includes garlic, onion, celery, mushrooms, carrot, juniper berries, and lots of herbs—rosemary, thyme, etc. And don't forget a good slug of Scottish ale for extra taste!

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Pan-fried wild boar -

A wild boar fillet should take approximately seven to 10 minutes to cook, depending on the size. It's a leaner, darker meat and sizzles with goodness when pan-fried. A simple garnish of rosemary is all it needs.

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Duck breast fillets -

Here's an idea: prepare duck breast fillets with an orange sauce. Serve with radishes and crushed pistachios for a healthy year-round meal option for anyone who enjoys wildfowl.

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Wild boar mixed grill -

How about succulent wild boar accompanied by plump pork sausage, onion, mushroom, and red pepper? Sprinkle with mixed herbs, black pepper, and sea salt for a mixed grill delight.

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Roasted quail -

The basic rule for quail is hot and fast. It's a small bird packed full of flavor and doesn't need long on the heat. Rub with olive oil and sear on all sides till golden brown. Serve with russet roast potatoes.

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Guinea fowl fesenjan -

Game recipes lend themselves to a touch of the exotic now and again, and none more so than this guinea fowl stew with walnut and pomegranate from Asia. Use free-range birds, and flavor with picked leaves of fresh herbs: coriander, parsley, tarragon, chives, mint or basil, and sliced spring onions.

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Game pie -

Game pie recipes can mean wrapping up venison, pheasant, rabbit, or pigeon in a beautifully soft pastry under a crisp, golden top. Perfect for a lunch buffet or main meal. 

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Game pâté -

There are dozens of variations on game pâté, usually made with pigeon, duck, or goose, and also hare and rabbit. Pictured here is goose liver pâté wrapped in flaky pastry and garnished with cranberries.

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Grilled pheasant -

Sprinkle salt, paprika, and black pepper on pheasant pieces. Brush with melted butter and place on a grill rack. It only need 20 minutes or so, turning occasionally. Serve with fried bacon cubes, baby carrots, and crisp green vegetables. If using a whole bird, oven roast until golden brown.

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Wild game salad -

Game dishes are often associated with cold, dark winter nights, but that would be to ignore recipes like this one: a wild game salad comprising sliced pheasant breast, roasted chestnuts, and ripe juicy figs. Yummy!

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Traditional rolled wild boar roast -

Traditional rolled wild boar roast just rolls off the tongue, even more so when served up with dumplings and fried vegetables.

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Rabbit stew -

A staple of country folk everywhere, rabbit stew also finds its way onto the menus of upscale restaurants, prepared gourmet-style as pictured here. Made with white wine, parsnip, and porcini mushrooms, and with a simple garnish of lettuce and raw onion ring, this is rabbit stew at its most minimalist and sophisticated.

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Roast guinea fowl -

Increasingly regarded as a festive bird enjoyed at Christmas and Easter, roast guinea fowl with potatoes, veggies, and a dab of sweet and spicy Cremona mustard puts turkey into touch.

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Grilled guinea fowl -

A variation of roast guinea fowl is this grilled option, accompanied by pumpkin and mandarin slices.

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Grilled quail -

A great al fresco option on a hot summer's day, grilled quail thighs with fries and assorted spicy dips will get the party started. Just make sure the beers are chilled beforehand!

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Wild boar stew -

Slow cook prime cuts of wild boar in a creamy bacon sauce, add new potatoes, a sprig of mint, and you have a wholesome and heavenly meal to look forward to.

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Venison burger -

A snack on the wild side, venison burgers work best wedged with fried red onion, crispy ice berg lettuce, and fresh tomato. Oh, and a large beer at hand!

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Pan-seared venison medallions -

The medallion is a versatile cut, perfect when pan-fried, roasted, or grilled. Brush the venison with oil, and season with salt and pepper. With little fat on it, the meat needs to be cooked with care. For this reason, it's best served rare to medium rare.

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Gourmet game combo -

Roasted duck and chicken breast with pheasant and pan-seared quail. Being crusted with black peppercorn lends the dish a delightful peppery aroma. Served with potato terrine, sun-dried tomato, and pesto.

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Marinated venison ragout -

Well-marinated meat is the essential element of venison ragout. Chill everything overnight–ingredients that can include carrot, parsnip, juniper berries, grated nutmeg, assorted herbs, and a full-bodied red wine. The intense, rustic flavor is hard to beat!

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Venison steak with port sauce -

Orange zest, red currant jelly, a cinnamon stick, and a splash of port combine to produce a sauce that's worthy of a tender venison steak.

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Roasted quail with quince -

Another variation on roasted quail is the inspired pairing with quince, known for its spicy and complex aroma, a heady mix of apple, pear, and citrus notes.

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Roasted hare legs -

An old fashioned belly filler, roasted hare legs should be cooked until brown all over. Pour over a white wine and herb sauce every 15 minutes or so to achieve a delicate and fragrant glaze.

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Wild boar roast -

A smokin' outdoors favorite, wild boar shoulder roast is best cooked after marinating for a few hours in the refrigerator. For that you'll need soy sauce, dry mustard, red wine, orange juice, lime juice, sage, cilantro, salt, and pepper, among other thigh-slapping ingredients.

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Goose meat and liver pâté -

This traditional French pâté en croûte (wrapped in pastry) combines goose meat and liver, and can be served hot or cold.

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Game terrine -

A coarse set terrine with duck and mixed game—pigeon or pheasant, perhaps— makes a delicious snack. Serve with berry jam toast and a few arugula leaves.

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Braised rabbit -

A classic of French cuisine known as lapin à la moutarde, this is rabbit braised in a mustard and white wine sauce.

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Wild game meat appetizer -

A classic cold cut option, an appetizer of wild game meat, pictured here with mushroom jelly and Cumberland sauce, is a tasty introduction to more robust dishes, a stew perhaps, or a roast.

See also. The best rice dishes from around the world.

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