Game recipes

[mrsm43s]

I'm trying to clear out the freezer pre Christmas, and I have a few packs of various game that I've had kicking around in the freezer for a while.

What would you do with...

500g venison mince
4 pheasant breasts
6 partridge breasts
6 venison sausages

Ok, so the sausages could be eaten as is with mash etc (I only really included them in case they worked in a dish in combination with the other items)

The venison mince, I presume I can use just as I would beef mince - but I'd welcome recipes specifically for venison - it seems a bit of a waste to just put it in a chilli con carne or spag bol!

The partridge and pheasant breasts I have no idea what to do with at all!

We're a family of 2 adults and 2 teens. Happy for ideas for all four of us, or just the adults.

You might not want to do all the other stuff but the pheasant breast bit sounds lovely and easy. I've always found pheasant a bit dry so this method sounds good. www.greatbritishchefs.com/recipes/pheasant-sprouts-recipe

HFW for venison I think...www.theguardian.com/lifeandstyle/2006/oct/14/foodanddrink.shopping2

I'd be tempted to make a game stew/pie with a nice heap of buttery mash. I used this recipe with venison cubes last year and it was wonderful, it could be easily adapted to use some of the pheasant, partridge, and venison mince.

Sausage casserole is a household favourite here, our usual recipe, but while searching I saw Delia has a venison specific recipe. It's a very simple option but one of my favourite winter dinners is toad in the hole, so I think that would be my top choice for sausages.

I have to say I am green with envy over the things you are trying to clear out! Where do you source your game meat from?

Thanks everyone.
@SummaLuvin, I bought a game box from Wild and Game last year. Used lots of stuff up over the summer (mostly burgers/sausages on the BBQ), and these are just a few things I had left.

I like game, but don't really have much experience of cooking it!

I'd make meatballs with the venison mince, and I'd cook them in a red wine and mushroom sauce, serve with buttered tagliatelle.
With the pheasant, I'd cook it with stock, white wine, raisins and semi dried soft figs, and serve with rice, possibly a saffron risotto.
The sausages would be super as part of a cassoulet.

I'm still thinking about the partridge!

Stir fry with the partridge.
Pie with the pheasant.
Venison ragu.

We make goujons with pheasant and partridge breasts - the kids love them

Slice into strips
Flour
Beaten Egg
Panko bread crumbs (Sainsbury's have them)

Then fry in sunflower oil (though I guess they would air fry or even oven bake)

Serve with tomato sauce or mayonnaise