Game to Eat


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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Venison Sausage Poachers Breakfast

| Campaigns, Game to Eat

Serves 4 Ingredients 4 venison sausages, 8 smoked streaky bacon rashers, 4 large field mushrooms, 2 large tomatoes (cut into 4), 4 toasted farmhouse slices, 4 fried duck eggs.     Method Grill the bacon, mushrooms and tomatoes Fry the sausages in a dry non stick pan Fry the duck eggs individually in little rosti…

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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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Children game for creating winning pheasant recipes

| Campaigns, Game to Eat

Pheasant recipes devised by Seahouses schoolchildren during an innovative day to teach them about local food are taking pride of place on the specials board of the village’s Bamburgh Castle Inn to celebrate Great British Game Week. Youngsters from Seahouses Middle School’s Year 8 spent a day learning about game, how it is reared and…

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Game Pie

| Campaigns, Game to Eat

Serves 4 Ingredients 600g Game Mix, 50g Diced Onion, 50g Diced Carrot, 50g Diced Celery, 50g Diced Leek, 50g Diced Butternut Squash, 30g Chopped Garlic, 20g Chopped Lemon Thyme, 250ml Veal Stock, 250ml Red Wine, 800g Cheddar Mash.   Method Sear the game mix in a hot pan. Add the onion, carrot, celery, leek, squash,…

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Simple Roast Pheasant with Brandied Raisins

| Campaigns, Game to Eat

Roasted pheasant with a very simple light gravy/sauce finished with brandied raisins.  Serves:2 Preparation time: 10 minutes Cooking time: 16 minutes in total Resting time: 10 minutes   Ingredients 1 small glass brandy 85g raisins 2 tbsp unsalted butter 1 tbsp vegetable oil 2 hen pheasants, legs removed and crowned, also wish bone removed 2…

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