Game to Eat

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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Venison strikes high in health and taste test

| Campaigns, Game to Eat

A newly completed study published in the Society of Chemical Industry has shown once again the wonders of wild game. Along with a study onnutritional facts completed by the Game to Eat initiative this shows that venison is not only healthier for the consumers but potentially tastier. The abstract can be seen below. Abstract BACKGROUND The…

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Chargrilled Venison Taglietelle and Rhubarb Salsa

| Campaigns, Game to Eat

Serves 4 Ingredients 4 venisn steaks, 10g small diced red onion, 400g fresh taglietelle, 10g plum tomato concasse, Milled salt & pepper, 5g chopped red chilli, 5ml olive oil, 20g diced cooked rhubarb, 5ml lemon oil, 1/2 fresh lime.   Method Mix the onion, tomato, chilli, rhubarb with the lemon oil, seasoning and lime juice…

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Rich Venison Stew with Apricots and Juniper

| Campaigns, Game to Eat

  Slowly stewed venison shoulder cubes in red wine with apricots, cloves and juniper.  Serves: 4 Preparation time: 25 minutes Cooking time: 1 3/4 hours     Ingredients 1kg shoulder venison, shoulder is the best, cut into 2″ cubes 1 tbsp veg oil or beef dripping 2 large onions, chopped 1 large carrot, peeled and…

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The Glorious Twelfth at The Shed

| Campaigns, Game to Eat

The increasingly famous The Shed restaurant in Notting Hill is taking on the challenge of being one of the first restaurants in London to serve grouse this season. If you want to be involved, there are only a few tables left so book now to avoid being grouseless this 12th. For more information and to…

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