Game is loved the world over and we are constantly on the lookout to see what chefs are doing with game on their menus as the season really starts to get going. Instagram is a great place to get glimpses of menus and ideas and we present four recent posts that show the diversity of game in all its glory. First up – the worlds best restaurant (according to The World’s 50 Best Restaurant Awards – which this correspondent provided the idea for way back in 2001)

Copenhagen super restaurant Noma, once again leads the world in terms of fine dining. And on the menu this autumn, as part of the game and forest menu, wild duck reigns supreme. It comes whole grilled along with a duck brain side and a mushroom broth with wild sumac. Alongside is a clever feather of malted flatbread and chestnuts.

Get a table if you can! (Thanks to website Fine Dining Lovers for the reporting on this one)

In Sweden at Bjorn Franzen’s Brasserie Astoria a sirloin of fallow deer, shot by executive chef Mikael Einarsson, featured on the menu served with roast foie gras, hasselback potato, black trumpet mushrooms and jus gras.

Back in Blighty venison with prune and almonds have been spotted on the menu at Quo Vadis in London. Chef Jeremy Lee can always be counted on to dream up outstanding classical dishes done properly.

And in Dorset at Mark Hix’s pub The Fox Inn at Corscombe a partridge stuffed with truffles hit the menu served up by head chef Lee Streeton – who has a CV of experience that many would dream of so its great to see him working with Mark Hix in Dorset.