Venison empanadas: meat turnovers filled with venison mince flavoured with ground hazelnut, thyme and cinnamon. An alternative to beef.

Hang, brine & smoke grouse on a Traeger. Hanging your birds (guts & feathers intact) ages the meat and improves the flavour and texture.

These slow-cooked rabbit legs are poached in an Indian flavoured broth and served with a spicy carrot puree & roasted cauliflower.

Wild boar is a fantastically underused meat that makes the most wonderful autumn or winter meal.

Southern Grilled Venison Burgers

Comfort food – Cajun Partridge (or Chicken) Casserole

Cinnamon moose burger with onion-pepper melt and goat cheddar