Game to Eat

Michel Roux’s Pheasant in the Coq au Vin Style

| Campaigns, Game to Eat

Michel Roux, chef restaurateur of the Michelin starred Waterside Inn, Bray, has created these fantastic recipes for Game-to-Eat.  Serves 4 Ingredients 2 pheasants; remove the legs and the thighs and separate them; cut away the back bone with scissors and reserve; leave the breasts on the bone but cut evenly lengthways through the middle of…

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A selection of back copies of previous year’s posters

| Campaigns, Game to Eat

A selection of back copies of previous year’s posters:  A3 Poster Venison Salad.pdf A3 Poster Spiced Plum and Venison Salad.pdf A3 Poster Roast Pheasant with Chestnut Dumplings.p A3 Poster Roast Partridge with Thyme Butter.pdf A3 Poster Roast Partridge with Autumn greens.pdf A3 Poster Pheasant with Roast Pepper Pappardelle.pdf A3 Poster Pan Seared Breast of Pheasant2.pdf…

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Valentine Warner

| Campaigns, Game to Eat

Valentine is a cook, television presenter and food writer, and a big fan of game and wild food. He supported the Game-to-Eat campaign by writing 8 recipes for the 2011 Game-to-Eat booklet, hosting a game feast for food writers and taking part in radio interviews to encourage more people to enjoy delicious game.  Valentine Warner started…

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New Season’s Recipe Leaflet

| Campaigns, Game to Eat

We are extremely happy to release this year’s Game to Eat recipe leaflet in line with the start of the pheasant season. This year’s leaflet features 12 brand new recipe, including pheasant, partridge, grouse, mallard, rabbit and venison. To get your hands on the new leaflets, be it 1 -1000, please follow the link and place your order….

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Potted Game Terrine with Spiced Apple Chutney

| Campaigns, Game to Eat

Serves 4 Ingredients 75g chopped mixed game, 20ml port, 50g chopped game liver or chicken liver, 10g shredded sage, 50g minced pork, 20g chopped chives, 10g of crushed juniper, clove and star anise, 20ml orange juice, 20g chopped garlic, 50g melted butter, 50g diced onion, Milled salt & pepper.   Method Place the game mix,…

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Mark Hix

| Campaigns, Game to Eat

Mark champions British seasonal ingredients and has a great enthusiasm for food heritage. He has a special Game Feast menu at his London restaurants and has included game extensively on his menus and recipe books. In 2009 he teamed up with Game-to-Eat to write 6 recipes for the 2009 recipe booklet.  Celebrated chef and food…

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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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