Game BBQ Recipes for the Summer

One of the best things about a great British summer is the opportunity to head outside to enjoy the glorious weather with a sizzling BBQ. As much as we all love the classic BBQ items, it is sometimes nice to explore the tastes of something a little more unusual, and game is the perfect meat to experiment with this summer! Although often a little harder to get hold of during the summer months as it is out of shooting season, a little searching will certainly be worthwhile! If you’ve been out in your best shooting jackets in the previous game season and have managed to save some of your game meat pickings for this summer, you’ll be in for an absolute treat! Here are a few of our favourite recipe ideas to test out with game meat:

A selection of meat being cooked on a barbeque


A Venison Burger

Why not give the classic burger a fresh new take by creating something with delicious venison meat? You can season the meat how you like, but just remember that it is very rich in flavour already, so don’t go overboard. Flavours such as bacon work particularly well, and pair it with a smoky tomato sauce for a real treat!


500g-ground venison

1 white onion

1 tbs. dried/fresh parsley

1 clove of garlic

1 tbs. Worcestershire sauce

1 egg (to bind)


  1. Gently fry the onions and garlic in a splash of oil until golden and soft, add a pinch of salt and pepper to season, then leave to cool.
  1. Once the onions and garlic are cooled, mix all of the other ingredients together and give it a good mix. It is best to leave this mix to chill in the fridge for 20 minutes, and then you can shape them into patties to pop on the BBQ!


BBQ Pheasant Skewers

We all love a BBQ sauce treat in the summertime, and it pairs perfectly with pheasant meat and a few crunchy vegetables for the summertime. This will be a favourite with all the family, and one that will soon become a summer staple in your recipe book!


500ml homemade/your favourite BBQ sauce

1 pheasant – chopped into pieces

3 tbs. melted butter


  1. Cut your pheasant into cubes (as you would if you were skewering chicken) and season lightly with salt and pepper. You can then add the cubes of pheasant into the BBQ sauce to marinade for a few hours.
  1. In the meantime, chop up a few vegetables for your skewers such as peppers, onions and mushrooms. A slice of lime or pineapple can also offer a tropical and light addition!
  1. Dampen your wooden skewers in some water, then you can begin adding the meat and vegetables. We recommend 2-3 pieces of meat per skewer, separated by your choice of vegetables.
  1. These can be cooked straight away! Continue to baste the skewers with your BBQ sauce throughout the cooking process and enjoy! It should take a similar amount of time to that of cooking a chicken skewer, so you can use this as a gauge.


Venison Steak Baguettes

Sliced steak baguettes are always a family favourite, particularly when coated in a tasty, juicy marinade! The meaty steak taste paired with some soft onions and a crusty baguette will be a taste sensation that keeps your guests happy all day long!


Venison steaks

2 tbs. soy sauce

Juice of ½ a lime

1 tsp. red pepper flakes

1 tsp. English mustard

½ tsp. salt

½ tsp. dried garlic

½ tsp. dried/fresh thyme

30ml Worcestershire sauce

4 tbs. olive oil


  1. Mix together all of the ingredients listed (aside from the venison steaks themselves) to create a marinade. You can then add the steaks and leave them to marinade for anywhere between an hour to 24-hours in the fridge.
  1. Remove the steaks from the marinade and leave them to warm to room temperature.
  1. Once your BBQ is ready to cook on, transfer the steaks over to the grill to cook to your own personal preference. Drizzle over the extra marinade during cooking to make the meat succulent and full of flavour.
  1. Leave the steaks to rest for as long as you cooked them for, and slice into strips ready to fill your baguette, don’t forget to use the bread to soak up the resting juices as these will be packed with flavour!


Rabbit, Bacon and Cheese Burgers

Another tempting burger recipe to try is this rabbit, bacon and cheese burger. Filled with flavour and something quite unusual, these are perfect shaped into bite-sized patties and served up at a summer party with a light summer coleslaw!


450g minced wild rabbit

150g chopped bacon

60g mozzarella (preferably grated)

60g grated mature cheddar


  1. Mix together the wild rabbit and bacon in a bowl with a pinch of salt and pepper and then divide this into ball shaped individual portions (Four portions for large burgers, or 12 for slider sized pieces).
  1. In a separate bowl, combine the mozzarella and cheddar together, and then divide these into the same number of portions as your meat, squeezing the mixture together to form a disc/ball shape. This will form the centre of your oozing cheeseburgers.
  1. Flatten the balls of rabbit and bacon slightly, and place the cheese in the centre. Carefully work the meat around the cheese to fully seal the centre. Then flatten this into a burger-like shape and pop into the fridge to cool for a minimum of 20 minutes.
  1. Coat each burger in a little oil before cooking to avoid it sticking to the BBQ. You can serve these with whatever accompaniments you wish, we recommended a classic burger bun, sliced tomato, lettuce and a squeeze of lime juice to finish!

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