Our collection of game recipes includes everything feathered and furred, from delicate rabbit to game birds like pigeon and partridge.

Game is phenomenally popular in Italy, and some of the country's top chefs have taken classic combinations to new heights with trailblazing dishes. Ciccio Sultano's Pigeon with carrots dish is a celebration of Sicilian pigeon, serving the two elements with a rich pigeon sauce and barbecued vegetable powder to bring it to life. Rich gamey flavours often work well with autumnal fruits too, as Aurora Mazzucchelli shows with her Pigeon with cocoa beans, apricot and artichoke broth. Meanwhile, Matteo Metiullo's Venison loin, celeriac purée, braised radicchio and blood oranges is a showcase of amazing Italian flavours, as is this classic Rabbit ragù with tagliatelle from Valeria Necchio, which epitomises Italian home cooking.