Game to Eat



A tasty and healthy alternative to Lamb, Chicken, Beef or Pork


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Welcome to Game-to-Eat the campaign dedicated to promoting the delights of wild British game meat. On this site you will find lots of information about the different types of game, when they are in season, advice on where to buy and ideas for lots of exciting recipes. And if you are a retailer or a caterer there is masses of information in our trade area to help you make the most of this wonderful product of the British countryside. The campaign is a key part of the Countryside Alliance’s campaigning work and is dedicated to promoting the produce of our shoots, game dealers, butchers and farm shops.

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2014 Winner Iona with the Judges

2015 Student Game Competition Open for Nominations

Monday, 28 September 2015

The Game to Eat campaign is once again inviting all UK catering colleges to take part in the 2015 Student Game Chef of the Year competition, in association with the Craft Guild of Chefs! The competition, now in its fourth year, is open to all Year 2 and 3 catering students and focuses solely on British pheasant and partridge. 


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Get ready for Great British Game Week 2015

Thursday, 17 September 2015

The mouth-watering tastes of game meat will be celebrated again this year in Great British Game Week, which runs from 22-29 November.
Great British Game Week celebrates all that is great about British game and is aimed at introducing new people to these healthy and natural meats.
After the success of last year’s event, we aim to make the second Great British Game Week even bigger and more successful, with more restaurants and pubs cooking up new and exciting dishes and more events to introduce game to new audiences.

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New grouse recipe leaflet launched ahead of the Glorious 12th

Tuesday, 21 July 2015

The Countryside Alliance's dedicated game promotion campaign, Game-to-Eat, has launched a new grouse recipe leaflet ahead of the Glorious 12th. The leaflet features grouse recipes donated by some of the country's top game chefs including Tom Kitchin, Mark Hix, our development chef Lee Maycock and new trailblazing game outfits including Eat Wild and John Doe. Try grilled spatchcock grouse, smoked grouse crostini, grouse pate or a beer-can grouse with BBQ sauce. Order your copy now from or download it here.

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Partridge with Moroccan spices

Partridge with Moroccan Spices and Roasted Root Vegetables

Difficulty: Medium
Serves: 6
Preparation: 20 mins
Cooking: 45 mins
Serve on warmed plates with the dressing spooned over the vegetables.

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Venison koftas

Venison Koftas with Tomato Salsa and Minted Yoghurt

Difficulty: Easy
Serves: 4
This recipe is brought to you by The Game Chef 

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Iceland set to sell grouse

Monday, 10 August 2015

The first available grouse of the season are usually reserved for the restaurants and high quality butchers, but this year the supermarket chain Iceland is offering frozen birds from Scotland and Northern England for a fraction of the normal cost. Two birds will be available oven ready per pack, at a cost of £8.99. They will hit the shelves on the 12th August and each store will hold only 12 brace, so we recommend you getting down to the shops before they sell out.

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Grilled, pan-fried, roasted, casseroled and even a pheasant here for lots of exciting pheasant recipes!
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BBQ'd, braised, minced or served as classic here for lots of exciting venison recipes!
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Hot pots, salads and served Moroccan here for lots of exciting partridge recipes!
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Click here for further details on all of our Top recipes >
Celebrity testimonials
Rachel Green
Celebrity Chef
Rachel Green Celebrity Chef
I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. 

There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison burger stuffed with blue cheese.

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