George Ryle’s playful take on grouse and chips, with braised grouse legs in rich gravy, fried grouse breasts, crisp chips, cheese curds and chives.
Game Bird Recipes
10 RecipesThis collection brings together game bird recipes from Swaledale’s chefs and contributors, with grouse, partridge, pheasant and wild mallard cooked in ways that suit each bird.
There are classic roasts with bread sauce, bacon or game chips alongside spatchcocked partridge, tandoori partridge and pheasant schnitzel. Game birds are naturally lean, so the cooking ranges from quick, high-heat methods to gentler roasting and braising, depending on the bird and preparation.
Shop our British game birds, prepared by our butchers and Always Fresh, Never Frozen®. For venison and more seasonal options, shop our British wild game collection.
Partridge with Smoked Lardons, Apples & Brandy
Valentine Warner braises partridge with smoked lardons, whole apples and carrots in cider and brandy, finishing the dish with crisp croutons.
Roast Partridge with Barley, Bacon & Cabbage
Myles Donaldson’s roast partridge sits on pearl barley mixed with smoked bacon and hispi cabbage, with a Marsala pan sauce and damson jelly alongside.
Spatchcocked Partridge with Caesar Salad
George Ryle pairs pan-fried spatchcocked partridge with crisp smoked bacon, baby gem lettuce, sourdough croutons and a homemade Caesar dressing.
Roast Pheasant with Cabbage, Bacon & Marsala
George Ryle roasts a whole pheasant with smoked bacon lardons, hispi cabbage and Marsala, letting the cabbage take up the stock and cooking juices.
Roast Grouse with Bread Sauce, Game Chips & Liver Parfait Toast
George Ryle’s roast grouse with bread sauce, crisp game chips, fruit jelly and liver parfait on fried bread, finished with a quick port gravy.
Wild Mallard with Poached Quince, Roasted Endive & Orange
Valentine Warner pairs roast wild mallard with quince poached in spiced cider, butter-roasted endive and orange, balancing the bird’s rich flavour.
Partridge with Polenta & Porcini
Valentine Warner serves roast partridge over buttery polenta with sage and grated cheese, alongside porcini mushrooms browned in butter with vermouth.
Tandoori Partridge
Valentine Warner marinates skinned partridge in yoghurt, garlic, ginger and spices, then cooks it over charcoal to serve with a sharp salad and lemon.
Val’s Crispy Pheasant Schnitzel
Valentine Warner’s pheasant breasts are flattened, breadcrumbed and fried until golden, then topped with a fried egg, pickled walnuts and anchovy-caper butter.