Game to Eat

Roasted Partridge with Game Chips

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Difficulty: Medium Serves: 4 Preparation: 30 mins Cooking: 60 mins   To serve, place a spoon full of the cabbage on the plate, and place the partridge on top, lay on a few game chips and a portion of bread sauce. Garnish with watercress and redcurrant jelly.   INGREDIENTS 4 partridge, oven ready 50g butter 4 sprigs…

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Brandy Roast Grouse

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Anthony has the beautiful Barningham moor in Upper Teesdale and, as well as being the founding Chairman of the Moorland Association, he has sat on the RSPB Council and English Nature Committee. He also won the Joseph Nickerson Award for Moorland Management and Conservation for restoring many acres of his estate, creating new wetland areas…

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Inspired Gourmet

| Campaigns, Game to Eat

Address – Broughton, Buckinghamshire Website – http://www.inspiredgourmet.co.uk/products-page/adult-cooking-courses/a-feast-of-game-cookery-day/   Information – A Feast of Game Cookery Day This course is dedicated to the art of game butchery, preparation and cooking. Fresh, wild produce and meat is healthy and environmentally friendly and it offers amazing value for money. When game is cooked correctly, it is superior in taste…

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Roast Pheasant With Lentils & Button Onions

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 35 mins Serve with the lentils sprinkled well with parsley.     INGREDIENTS 4 pheasant breasts Butter and olive oil 200g button onions, peeled and trimmed thyme 1 clove garlic, peeled Salt and freshly ground black pepper 100g bacon pieces Approx. 10g (1 dstspn) light brown sugar…

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Roast Pheasant with Chestnut Dumplings

| Campaigns, Game to Eat

Difficulty: Hard Serves: 4 Preparation: 40 mins Cooking: 105 mins Recipe by Mark Hix   Pheasant has a tendency to overcook and dry out before you know it, but there is a way of avoiding this. By removing the breasts, wrapping them in caul fat and using the thighs, chestnuts and herbs to make dumplings,…

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Red Pheasant Curry

| Campaigns, Game to Eat

This Red Pheasant Curry is a delicious way to eat game and is simple to make in six easy steps. The dish is best served with naan or paratha bread, poppadums or crisply fried onions and pickles. Make sure to Tweet us @gametoeat to share photos of your culinary delights. Difficulty: Medium Serves: 4 Preparation:…

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Roast Pheasant with Ricotta & Parma Ham

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Difficulty: Easy Serves: 4 Preparation:30 mins Cooking: 70 mins INGREDIENTS: 90g pack Parma ham 140g ricotta 1 tbsp thyme leaves, plus some sprigs 3 tbsp freshly grated parmesan 2 oven-ready pheasants , washed and dried 150ml extra-dry vermouth olive oil, for drizzling METHODS: Heat oven to 220C/fan 200C/gas 7. Separate the layers of Parma ham and…

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Pheasant, Chestnut and Chanterelle Soup

| Campaigns, Game to Eat

Difficulty: Hard Serves: 7 Preparation: 20 mins Cooking: 75 mins Recipe by Mark Hix   Pheasant either be timed to perfection or slow cooked. Using pheasant in a soup like this, however, gets around the problem – and one bird goes a long way. You can prepare the soup base, roast the chestnuts and get…

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Pheasant with Roast Pepper Pappardelle

| Campaigns, Game to Eat

Difficulty: Hard Serves: 4 Preparation: 15 mins Cooking: 30 mins Serve straight away with crusty bread if liked.       INGREDIENTS 2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced 3 garlic cloves, peeled and thinly sliced 2 tbsp olive oil 1½ tsp cumin seeds, crushed 5 tbsp medium…

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