Game to Eat



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

[email protected]

Click for more >

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.

Post-it note

Game News and Blog:

RSS feed our News  

Gregg Wallace is Game-to-Eat!

Thursday, 6 September 2012

Game-to-Eat is delighted to be working with MasterChef presenter Gregg Wallace this season. Gregg only tried game for the first time in 1990 when he dined at Rules Restaurant and opted for a pheasant dish. He is now a convert and eats it regularly throughout the season. 

Read more

Food writers get a taste for game in Sussex

Friday, 8 June 2012

The Game-to-Eat campaign welcomed in the start of the game season with a special trip for food writers, designed to provide the “complete game experience” in the stunning Sussex countryside.

Read more

Game-to-Eat Launches Season on Air

Thursday, 1 March 2012

Game-to-Eat, the campaign dedicated to increasing the awareness and enjoyment of British wild game, hailed the start of the season with a series of live and pre-recorded radio interviews across the UK, with the aim to debunk some of the myths surrounding game.

Read more
Roe rump

University College Birmingham takes part in game seminar

Thursday, 2 February 2012

University College Birmingham takes part in game seminar
February 14 saw another great Game-to-Eat workshop take place at University College Birmingham. It was attended by Jack Ponton, Jonathan Reynolds, Kaylea Taber, Laura Powis, Simon Woolams, Sarah Dale and Emily Fletcher. Chef demonstrator Lee Maycock praised all the students for their enthusiasm, and deemed the best game dish to be Laura Powis’s Roe Rump with Poached Pear and Juniper Red Wine Jus - pictured. 

Read more
Peterborough workshop

Peterborough Students Are Game-to-Eat

Wednesday, 1 February 2012

Peterborough Students are Game-to-Eat


Students at Peterborough College were treated to a Game demonstration by expert Chef Lee Maycock.


The students were given an in-depth briefing on ‘fur and feather’ including portioning game birds.  Lee then gave a cookery demonstration before students were allowed to get hands on and devise their own dishes using various game cuts available.


Game-to-Eat are offering catering colleges in the UK an indepth workshop on Game including a close look at pheasant, partridge, venison and rabbit.  For more details email: [email protected]


Read more

Finger Lickin’ Pheasant

Wednesday, 14 December 2011

A fish & chip shop owner from Wells-next-the-Sea, Norfolk has added an unusual seasonal special to his menu to encourage more visitors to his shop this winter.Marcus French, 52, of French’s Fish & Chips  is now selling pheasant ‘goujons’ and chips at £5 a portion. The strips of fresh pheasant breast are flash-fried in palm oil for just two minutes to ensure the meat is not overdone, making it the ultimate fast food with less fat than chicken. Sales of the goujons are going well with about 30 portions being sold a week.

Read more
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 11 12 13 14  Next > End >>     Results 61 - 66 of 81

Top recipes:

RSS feed our Top recipes  


Grilled, pan-fried, roasted, casseroled and even a pheasant here for lots of exciting pheasant recipes!
Click here


BBQ'd, braised, minced or served as classic here for lots of exciting venison recipes!
Click here


Hot pots, salads and served Moroccan here for lots of exciting partridge recipes!
Click here
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.

Follow Game-to-Eat here: