This 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.

A plate of grouse and chips served poutine-style with rich gravy, golden fried grouse breasts, crispy chips, melted cheese curds and chives

Game Bird Recipes

George’s Grouse Poutine

By George Ryle

Try my grouse and chips recipe, a playful take on poutine with braised grouse legs in rich gravy, fried grouse breasts, crisp chips and cheese curds.

A plated dish of roast partridge with smoked lardons, caramelised apples, and a glossy brandy sauce

Game Bird Recipes

Partridge with Smoked Lardons, Apples & Brandy

By Valentine Warner

A rich autumn partridge dish with smoked lardons, apples, carrots, and brandy cider sauce. Served with golden croutons, it pairs beautifully with red wine or cider.

Game Bird Recipes

Roast Partridge with Barley, Bacon & Cabbage

By Myles Donaldson

The beginning of the game season is one of my favourite times of the year for cooking, and a roast partridge recipe is a perfect way to embrace it!

Whole spatchcocked partridge served alongside a classic Caesar salad with crisp lettuce, croutons, Parmesan, and smoked bacon

Game Bird Recipes

Spatchcocked Partridge with Caesar Salad

By George Ryle

Try spatchcocked partridge with classic Caesar salad. A simple, approachable way to enjoy game birds, with subtle flavour that pairs perfectly with smoked bacon.

Whole roast pheasant served with braised cabbage, smoked bacon lardons and Marsala sauce in a rustic pan

Game Bird Recipes

Roast Pheasant with Cabbage, Bacon & Marsala

By George Ryle

An easy one-pot roast pheasant recipe with cabbage, smoked bacon and Marsala. Full of flavour and ideal for a midweek supper or seasonal dinner.

Game Bird Recipes

Roast Grouse with Bread Sauce, Game Chips & Liver Parfait Toast

By George Ryle

Cook the ultimate roast grouse with bread sauce, fruit jelly, liver parfait on toast and game chips. A bold, seasonal game dish that celebrates rich, wild flavour.

Roast wild mallard served on an oval plate with poached quince, roasted endive and orange

Game Bird Recipes

Wild Mallard with Poached Quince, Roasted Endive & Orange

By Valentine Warner

A seasonal game recipe pairing roast wild mallard with poached quince, roasted endive and orange for a rich, balanced autumn dish.

A brace of roasted partridge nestled in a pan with creamy polenta and porcini mushrooms, finished with butter and sage

Game Bird Recipes

Partridge with Polenta & Porcini

By Valentine Warner

A seasonal partridge recipe with creamy polenta and porcini mushrooms. Ideal for early autumn, this dish pairs rich game with earthy, umami depth.

Game Bird Recipes

Tandoori Partridge

By Valentine Warner

Try tandoori partridge with a fragrant spice and yoghurt marinade. Skin removed for flavourful results, this game dish is tender, vibrant, and full of character.