Game to Eat


Roast Pheasant with Ricotta & Parma Ham

| Campaigns, Game to Eat

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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Pheasant and Cep Broth with Lentils

| Campaigns, Game to Eat

  Difficulty: Medium Serves 2 Preparation: 30 mins plus 2 hours soaking Cooking: 2.5 hours       INGREDIENTS 2 pheasant carcasses (saved from a roast) 1 handful dried porcini (ceps) 1.5 pints hot water 2 tbsp olive oil 1 medium brown onion, finely chopped and skin reserved 1 clove garlic, finely chopped 1½ tsp…

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Pheasant with Parsnip and Apple Mash

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 10 mins Cooking: 30 mins Serve with the sliced pheasant breasts on the mash with the wine sauce and root vegetable crisps to garnish.   INGREDIENTS Mash: 750g floury potatoes such as Maris Piper 225g parsnips 1 large Cox’s or Granny Smith’s apple, peeled, cored and cut into chunks 25g…

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Warm Pheasant Salad with Wild Mushroom Dressing

| Campaigns, Game to Eat

Difficulty: Easy Serves: 4 Preparation: 20 mins Cooking: 10 mins   To serve, divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and the dressing.   INGREDIENTS 4 tbsp olive oil 4 pheasant breast fillets 2 whole unpeeled garlic cloves 200g wild mushrooms (morel,…

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Thai Pheasant with Glass Noodles

| Campaigns, Game to Eat

Difficulty: Medium Serves: 4 Preparation: 15 mins Cooking: 20 mins A fragrant, lightly spiced curry     INGREDIENTS 6 pheasant breasts, cubed 3 tbsp sunflower oil 50g Thai green curry paste 400ml coconut milk 3 tbsps fresh coriander, chopped Glass Noodles 200g bean thread noodles 2 tbsps sunflower oil Small piece root ginger, grated 1…

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Tandoori Pheasant

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Difficulty: Easy Serves: 4 Preparation: 130 mins Cooking: 20 mins Basmati rice Serve on wooden skewers with Chopped coriander, Plum chutney and Naan bread.   INGREDIENTS 4 pheasant breasts 3 – 4 tbsps Tamarind & Ginger Tandoori Curry Paste 250ml natural yoghurt DESCRIPTION Cut the pheasant breasts in strips. Mix the curry paste with natural…

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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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Game to Eat website

| Campaigns, Game to Eat

The Game-to-Eat website is the campaign dedicated to promoting the delights of wild British game meat. On the 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…

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