Game to Eat

 

COUNTRYSIDE ALLIANCE

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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Jerk Pheasant

This recipe creation is taken straight from a chicken recipe, with a few tasty additions. Giving further proof that the majority of chicken recipes can be replicated for pheasant ones. The jerk pheasant worked like a treat, with the strong flavours of the meat going well with the rum and chilli of the jerk. 

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Pheasant Sausage Rolls

This recipe is simple as it comes and produces a fantastic lunch time snack. As usual it focuses on an old time classic with a game twist.
 

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Pigeon Fajitas

Pigeon Fajitas

I bagged a couple of pigeons on beater's day and knew exactly what I was going to do with them. Simple and quick recipe which gives chicken a run for its money. 
 

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Top recipes:

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Pheasant

Pheasant

Grilled, pan-fried, roasted, casseroled and even a pheasant curry...click here for lots of exciting pheasant recipes!
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Venison

Venison

BBQ'd, braised, minced or served as classic steaks...click here for lots of exciting venison recipes!
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Partridge

Partridge

Hot pots, salads and served Moroccan style...click here for lots of exciting partridge recipes!
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Click here for further details on all of our Top recipes >
Celebrity testimonials
Alex James
Blur Bass Guitarist
Alex James Blur Bass Guitarist
Game is about the best bargain going and it’s hard to think of how an animal could be more ethically reared, or how it could be any more expensive.



This is what it takes to put a pheasant, a grouse, a red-legged partridge, a snipe or a woodcock on the table. It is never done any other way.



Most of the pheasants shot in this country are eaten in France, not thrown away as some people believe. I have only one question. Why would anyone eat chicken instead?

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