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Game to Eat

Research supports current best practice in gamebird rearing

| Campaigns, Consultation and Lobbying, Game to Eat, Shooting, Shooting and Conservation

The Countryside Alliance is pleased to note that Defra-funded research into the use of raised laying units, published today (24 July), supports the existing Defra Code for the Welfare of Gamebirds Reared for Sporting Purposes, used by the British gamebird industry. The research shows that the current Code of Welfare of Gamebirds Reared for Sporting…

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Game seasons

| Campaigns, Game to Eat, Membership, Shooting, Shooting and Conservation

The majority of game can only be shot during specific times of the years to allow them to breed and successfully migrate to their wintering grounds.  A comprehensive guide to the shooting seasons is given below. Ready for the season ahead? Save 20% on our comprehensive country sports insurance. Game birds Additional restrictions: England and…

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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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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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Sophie Wright

| Campaigns, Game to Eat

Chef and cookery book author with a love of British food. She created recipes for the Game-to-Eat recipe booklet in 2008 and loves game for its taste, versatility and health benefits.  At twenty Sophie was the UK’s youngest head chef, running the kitchen one of Notting Hill’s most famous celeb hangouts, BBB. During her training…

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Rich Venison Sauce With Pappardelle Pasta

| Campaigns, Game to Eat

  Preparation time: 20 minutes Cooking time: 45 minutes to 1 hour Serves: 4 persons       INGREIDENTS 4 tbsp olive oil 500g venison mince 2 medium onions, finely chopped 2 cloves garlic 300mls red wine or port 1 tsp dried oregano 2 tbsp tomato paste 1 beef stock cube1 x 400g chopped tomatoes…

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Honeycomb Game and Woodland Mushroom Cannelloni

| Campaigns, Game to Eat

Serves 4 Ingredients 400g miced game, 100g diced red onion, 200g diced onion, 200g chopped tomatoes, 200g sliced field mushrooms, 10g chopped oregano, 20g chopped garlic, 12 fresh pasta tubes, 100ml red wine, Milled salt & pepper.   Method Fry the onion, garlic and game, add mushrooms and red wine, simmer for five minutes Remove…

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Jose Souto

| Campaigns, Game to Eat

Chef Lecturer in Culinary Arts Westminster Kingsway College, London with a specialist interest in game. Jose has worked with Game-to-Eat on chef training days and cookery demonstrations for food press.  Jose Souto studied at Westminster Kingsway College where he met the man that introduced him to game, Michael Hollingsworth, Chef Lecturer and Head of Culinary Arts. …

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