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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Game for the Pot : Rabbit
Rabbits originate from the West Mediterranean. They were introduced into Britain by the Romans and the Normans to provide meat and fur, but are now widespread throughout Britain and Ireland.
In the UK rabbits are considered a pest as they eat crops and large areas of pasture meant for farm animals. However, in the rest of Europe the rabbit is a highly prized game species. Rabbits in southern Europe live on rocky mountainous ground and tend to eat wild herbs that flavour their meat. These European rabbits are much smaller than our rabbits in the UK with the European species weighing in at around 1kg and the British rabbits reaching 1.5kg and above. Wild rabbit should not be confused with domesticated hutch rabbits that have a distinctly different flavour. Here is a jointed rabbit recipe that can also be done with diced rabbit. You can find rabbit in butchers and some supermarkets.
Rabbit al Ajillo
 A very simple rabbit dish from Southern Spain containing dry white wine, garlic and thyme. During my holidays to Spain I watched my aunt prepare this dish using rabbits shot by my uncle and I. We would go off on a Saturday morning before light to the hilly hunting grounds just outside the village of Castellarin Andalusia. The day was spent working dogs over semi arid hill land looking for rabbits that would then be flushed out to the waiting Guns. Then around midday we would return home with our bag of rabbits and the following day the whole family would come to my uncle’s house to eat a feast of rabbit served with large platters of thinly cut chips fried in olive oil, fresh beef tomato and red onion salad, marinated olives, fresh warm bread and a whole host of other dishes to accompany this fantastic main course.  
2 Jointed rabbits
1 Head of garlic
1 Chicken stock cube mixed with 250ml boiling water
Good sprig of fresh thyme
1 bottle white wine
2 large tablespoons of vegetable oil
3 large tablespoons of virgin olive oil
1)    Season the rabbit with salt and pepper.
2)    In a large pan heat both oils together.
3)    Break up the head of garlic into cloves, then hit each clove to split them but do not remove the skin.
4)    Add the garlic to the oil once it is hot. Fry the garlic until it is golden brown then remove and set aside.
5)    Once the oil is hot again add the rabbit and fry to seal the meat on all sides.
6)    When the meat is sealed add the garlic back into the pan then add the wine, the chicken stock and the thyme.
7)    Allow this to come to boil then place a lid onto the pan. The lid should sit slightly ajar so that some of the steam from the boiling liquid can escape.
8)    Turn the heat down and allow to simmer and reduce for about 45 min to 1 hour or until rabbit legs are tender.
9)    Once the rabbit is cooked remove from the liquid and place in a serving bowl and allow the liquid to reduce a little more if needed.
10) Remove the garlic skins from the sauce, pour over rabbit, serve and enjoy.  

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Barbecue heaven
Most people think that game is a commodity to be used only in the winter months. Not so. Game can be cooked a number of different ways on a barbecue, breast of pheasant and partridge being two of my favourites. Rabbit and hare loin and succulent pigeon breast are also great barbecued now that summer is here. These meats tick all the right boxes being a very healthy meat cooked in a very healthy way. The reason they cook well on a barbecue is because they are what we chefs call “1st class” cuts of meat which means they are the most tender muscles, in this case the breasts and loins that do little or no work . These cuts also contain little or no sinew and therefore can be cooked using quick methods.
So called “2nd class” cuts are the muscles that do lots of work, they are fibrous and contain lots of sinew. This does not make it a bad piece of meat, in fact the cuts from these muscles are full of flavour, moist and tender once cooked, they just require longer cooking to break down the sinew and tougher e fibres in the meat to make it palatable and digestible.
So to sum up, all meat falls in to 2 main cooking categories:
1St Class Cuts:
These can be used for quick methods of cookery i.e Pan-frying, grilling, griddling, barbecues, roasting     
2nd Class Cuts:
These can be used for slow methods of cookery i.e. Pot roasting, stewing, braising, boiling.
Pheasant breast seasoned and brushed with a little light olive oil and cooked for a few minutes each side on a barbecue can be served a multitude of ways.
I like to serve it with a ramekin of sweet chilli dressing and baby leaf salad, this makes a fantastic summer combination. Here you can find a recipe for the Sweet Chilli Dressing.
Sweet Chilli Dressing
4 Red chillies
2.5lt white wine vinegar
300g light brown granulated sugar
3 balls of glace stem ginger
2 dessertspoons of honey
1)    Cut the chillies in half and remove the seeds.
2)    Slice the chillies into very tin strips and then chop finely.
3)    Add some oil to a pan when the oil is hot quickly stir fry the chilli until you can see the oil going a reddish colour.
4)    Add vinegar and bring to boil.
5)    Add sugar and honey
6)    Cut stem ginger into slices and then strips then add this to vinegar and sugar mix.
7)    Allow to reduce by half. The dressing should have thickened slightly so that it just coats the back of a spoon.
8)    Remove from stove allow to cool then taste if it is too sharp replace on stove add a little more sugar and reduce a little further. If too sweet add more vinegar and again replace on stove to reduce a little further then place in fridge to go cold. This dressing benefits from being cold when served. It will also keep for a long time as long as you plate it in a sealed bottle or jar. 

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Spiced Roast Pheasant

Serves: 4
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 40 mins

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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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Rabbits and Carrots

Rabbits and Carrots

Difficulty: Medium
Serves: 4
Preparation: 30 mins
Cooking: 1hr 20 mins

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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
Hugh Fearnley-Whittingstall
Celebrity Chef
Hugh Fearnley-Whittingstall Celebrity Chef
Game is a top-quality food - healthy and free range and is very good value as it’s currently in season.

It's now readily-available in supermarkets and butchers, so there's no excuse not to try it!

Start with pheasant breasts, and go from there!

A big thumbs up to Game-to-Eat for promoting game to consumers and retailers alike.

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