Game to Eat


World Pheasant Plucking Championship

| Campaigns, Game to Eat

The Fifth  World Pheasant Plucking Championship in association with the World Pheasant Association will take place on Saturday 15th November at 12 noon at Fir Tree Farm, Merseyside. Held indoors it is open to all visitors and is encompassed within a Regular Farmers Market with about 20 food producers including two fresh Game Meat stalls…

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Cyrus Todiwala

| Campaigns, Game to Eat

Cyrus is an innovative chef who blends traditional Indian cooking with other flavours and is very keen on game. He has even created a delicious venison pickle! Cyrus has worked with Game-to-Eat frequently, hosting events and supplying recipes and Game-to-Eat regularly support his charity fund-raising dinners, providing game for the menus.  Cyrus Todiwala OBE is Proprietor…

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Pop Corn Pheasant With Spicy Dipping Sauce

| Campaigns, Game to Eat

  Preparation time: 30 minutes Cooking time: 20 minutes in total Serves: 4 persons       Ingredients 2 medium pheasant breasts, skinned 2 medium eggs, lightly beaten 3 tbsp condensed milk 2 tbsp cold water Ground black pepper Pinch dried chilli powder ½ tsp ground cumin 4 tbsp cornflour Fine ground cornmeal or polenta…

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Partridge, Pheasant and Wood Pigeon Pie

| Campaigns, Game to Eat

Serves 4 Ingredients 100g diced partridge, 100g diced onion, 100g diced pheasant, 100g diced carrot, 100g diced wood pigeon, 100g diced celery, 200ml red wine, 100g diced leek, 200ml veal stock, 50g chopped garlic, 20g chopped fresh thyme, 4 cooked puff pastry discs.   Method In a hot pan sear all the diced game Add…

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Lee Maycock MCFA CG

| Campaigns, Game to Eat

Culinary consultant chef and national committee member of the Craft Guild of Chefs, Lee has a great passion for game and country sports and has worked with Game-to-Eat since the start of the campaign. As well as doing Game-to-Eat chef training courses, Lee has created numerous game recipes for gametoeat.co.uk  Chef-Director of LBM Food Solutions…

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Four Hour Venison Osso Bucco

| Campaigns, Game to Eat

Serves 4 Ingredients 12 small venison leg steaks, 20g fresh lemon-thyme, 100g diced onion, 250ml red wine, 100g diced carrot, 500ml veal stock, 100g diced celery, 50g chopped garlic, 100g diced leek, Milled salt & pepper.   Method In a hot pan sear the venison steaks Add the onion, carrot, celery, leek and garlic to…

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Future Chefs go Wild with Game

| Campaigns, Game to Eat

Northampton College recently reported: We welcomed top chef Lee Maycock who performed a demo to catering students today as part of the Game-to-eat campaign, taking them through the whole process from buying, plucking and drawing feathered and furred game, through to butchery, cooking and finishing dishes.   Among the game he brought in as part…

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