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Showing 1 - 24 of 48 results for juniper berries

Marinated venison salad with ricotta and fried polenta

by Anna Haugh
Main course

Serves 6

Prep: >2 hrs

Cook: 30-60 mins

Slow braised venison with barbecue charred vegetables and sorrel verde

by Marcus Wareing
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Wild boar ragù

by The Hairy Bikers
Main course

Serves 6

Prep: <30 mins

Cook: >2 hrs

Pickled pears

by The Hairy Bikers
Other

Makes 2 x 1.5 litre jars

Prep: <30 mins

Cook: 10-30 mins

One pot partridge with bacon and chestnuts

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Baked Winslade cheese custard with smoked potatoes

by Mark and Shauna Froydenlund
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Bigos stew

by The Hairy Bikers
Main course

Serves 6

Prep: <30 mins

Cook: >2 hrs

Buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar

by Niklas Ekstedt
Light meals & snacks

Serves 3–4

Prep: overnight

Cook: 10-30 mins

Chilli honey salmon with pickled nectarine salad

by Donna Hay
Main course

Serves 6

Prep: 1-2 hrs

Cook: <10 mins

Coarse country terrine

by The Hairy Bikers
Starters & nibbles

Serves 10

Prep: >2 hrs

Cook: 1-2 hrs

Estonian lamb shanks

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Game pithiviers

by Helena Puolakka
Main course

Serves 4

Prep: overnight

Cook: 10-30 mins

Game terrine

by Hugh Fearnley-Whittingstall
Starters & nibbles

Serves 6-8

Prep: overnight

Cook: >2 hrs

Gloucestershire hotpot

by Nigel Slater
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Grilled venison brochettes with redcurrant dressing

by Matt Tebbutt
Main course

Serves 4

Prep: 1-2 hrs

Cook: 10-30 mins

Hearty party hotpot

by Nigel Slater
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Loin of venison in a sloe gin and blackberry glaze

by The Hairy Bikers
Main course

Serves 6

Prep: <30 mins

Cook: 10-30 mins

Norwegian pork ribs

by Nigella Lawson
Main course

Serves 4–6 with leftovers

Prep: <30 mins

Cook: >2 hrs

Pastrami-spiced bavette with charred cabbage

by Ben Lippett
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Pigeon breast with red wine gravy, roast leeks and wild mushrooms

by Oliver Rowe
Main course

Serves 4

Prep: 30-60 mins

Cook: 10-30 mins

Pork chops with apples and cider

by Nigel Slater
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Pork rillettes

by Toby Gritten
Starters & nibbles

Serves 4-6

Prep: overnight

Cook: >2 hrs

Potted pig’s trotters

by Matt Tebbutt
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: >2 hrs

Rhubarb chutney

by Olia Hercules
recipe

Serves 6–8

Prep: <30 mins

Cook: 10-30 mins

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