Wild boar ragu or ragu al cinghiale is my take on an Italian meat sauce using minced boar in a red wine sauce that is perfect pasta fodder!
Wild Meat Recipes
Duck stir fry with fresh plums and plum sauce and crispy skin is a quick, delicious and playful look at classic Chinese takeaway flavours.
Duck leg tagine, slowly cooked until perfectly tender on a bed of onions, dried apricots and almonds in a mildly spicy rose harissa sauce.
Venison meatballs loaded with Indian flavours are served in an easy yoghurt-based curry sauce that complements the rich meat in the kofta.
Rabbit stew may sound old-fashioned, but it is a beautiful meat with a subtle flavour that sits perfectly in this pearl barley based braise.
Confit duck leg bonbons are at the centre of a surprisingly light and wonderfully fancy meal featuring a carrot puree and asparagus.
Delicious duck ragu in a rich red wine, orange, and juniper sauce is a superb way to show that Bolognese ain't the only pasta meat sauce
Teriyaki Duck Donburi, a beautiful Japanese rice bowl featuring slow-cooked teriyaki duck leg served with a fried egg, rice and bok choi.
Rabbit ragu, a delicious lighter meat "sauce" that is slowly braised in white wine before being shredded and finished with cherry tomatoes.
Duck kebabs with red onion that are quickly cooked under the grill (broiler) in a wonderful sticky marmalade and red wine vinegar glaze.
Rabbit leg tagine with peppers, apricots and almonds gets a wonderful spicy hit from harissa and is fragrant with ras el hanout and sumac.
Balsamic and honey-glazed duck breast with walnuts, cabbage and apple is a perfect fancy dinner that is remarkably quick and easy to make.
Venison stew in a rich port and red wine sauce, loaded with swede and carrot to highlight the sweet tones and finished with suet dumplings.
Wild boar stew with mushrooms featuring caraway, marjoram and lots of paprika with both slow cooker and stovetop instructions.
This pan-fried duck breast with plum sauce recipe is a play on classic combinations; it is quick to cook, and it is always a crowd-pleaser.