Feathered game

Autumn game casserole Mixed game makes a wonderfully rich-flavoured casserole. Look for ready-diced packs of meat, which cut down on preparation time.
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Grilled quail with ginger glaze These quail have a sweet-sour, spicy ginger glaze that's very moreish. Cook them on a barbecue, under a grill, or on a hot griddle pan.
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Grouse with garlic cream sauce Young grouse are the best for roasting, with one for each person, in this delicious creamy garlic sauce dish.
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Pigeon breasts en croûte If you've never cooked pigeon breasts, they are surprisingly easy to prepare, particularly this ideal lunch dish served on small toasts.
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Pot-roasted partridge with red cabbage Partridge have quite a delicate flavour and are delicious when pot-roasted, as the flavours become concentrated in the pot.
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Pot-roast pheasant Pot-roasting a pheasant, this time round with bacon and red wine, retains all its flavour and moistness.
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Roast partridge with grapes in Sauternes The fruity Sauternes complements the rich flavour of the partridge in this oven-roasted recipe.
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Roast quail with apple and Calvados Wrapping the quail in pancetta keeps the flesh moist and the apples and Calvados add a rich, sweet flavour to the dish.
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