Game to Eat

 

COUNTRYSIDE ALLIANCE

A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Welcome to Game-to-Eat the campaign dedicated to promoting the delights of wild British game meat. On this site you will find lots of information about the different types of game, when they are in season, advice on where to buy and ideas for lots of exciting recipes. And if you are a retailer or a caterer there is masses of information in our trade area to help you make the most of this wonderful product of the British countryside. The campaign is a key part of the Countryside Alliance’s campaigning work and is dedicated to promoting the produce of our shoots, game dealers, butchers and farm shops.

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Game News and Blog:

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Gregg Wallace is Game-to-Eat!

Thursday, 6 September 2012

Game-to-Eat is delighted to be working with MasterChef presenter Gregg Wallace this season. Gregg only tried game for the first time in 1990 when he dined at Rules Restaurant and opted for a pheasant dish. He is now a convert and eats it regularly throughout the season. 

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Food writers get a taste for game in Sussex

Friday, 8 June 2012

The Game-to-Eat campaign welcomed in the start of the game season with a special trip for food writers, designed to provide the “complete game experience” in the stunning Sussex countryside.

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Game-to-Eat Launches Season on Air

Thursday, 1 March 2012

Game-to-Eat, the campaign dedicated to increasing the awareness and enjoyment of British wild game, hailed the start of the season with a series of live and pre-recorded radio interviews across the UK, with the aim to debunk some of the myths surrounding game.

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Roe rump

University College Birmingham takes part in game seminar

Thursday, 2 February 2012

University College Birmingham takes part in game seminar
February 14 saw another great Game-to-Eat workshop take place at University College Birmingham. It was attended by Jack Ponton, Jonathan Reynolds, Kaylea Taber, Laura Powis, Simon Woolams, Sarah Dale and Emily Fletcher. Chef demonstrator Lee Maycock praised all the students for their enthusiasm, and deemed the best game dish to be Laura Powis’s Roe Rump with Poached Pear and Juniper Red Wine Jus - pictured. 
 

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Peterborough workshop

Peterborough Students Are Game-to-Eat

Wednesday, 1 February 2012

Peterborough Students are Game-to-Eat

 

Students at Peterborough College were treated to a Game demonstration by expert Chef Lee Maycock.

 

The students were given an in-depth briefing on ‘fur and feather’ including portioning game birds.  Lee then gave a cookery demonstration before students were allowed to get hands on and devise their own dishes using various game cuts available.

 

Game-to-Eat are offering catering colleges in the UK an indepth workshop on Game including a close look at pheasant, partridge, venison and rabbit.  For more details email: [email protected]

 

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Finger Lickin’ Pheasant

Wednesday, 14 December 2011

A fish & chip shop owner from Wells-next-the-Sea, Norfolk has added an unusual seasonal special to his menu to encourage more visitors to his shop this winter.Marcus French, 52, of French’s Fish & Chips  is now selling pheasant ‘goujons’ and chips at £5 a portion. The strips of fresh pheasant breast are flash-fried in palm oil for just two minutes to ensure the meat is not overdone, making it the ultimate fast food with less fat than chicken. Sales of the goujons are going well with about 30 portions being sold a week.

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Top recipes:

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Pheasant

Pheasant

Grilled, pan-fried, roasted, casseroled and even a pheasant curry...click here for lots of exciting pheasant recipes!
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Venison

Venison

BBQ'd, braised, minced or served as classic steaks...click here for lots of exciting venison recipes!
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Partridge

Partridge

Hot pots, salads and served Moroccan style...click here for lots of exciting partridge recipes!
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Celebrity testimonials
Alex James
Blur Bass Guitarist
Alex James Blur Bass Guitarist
Game is about the best bargain going and it’s hard to think of how an animal could be more ethically reared, or how it could be any more expensive.



This is what it takes to put a pheasant, a grouse, a red-legged partridge, a snipe or a woodcock on the table. It is never done any other way.



Most of the pheasants shot in this country are eaten in France, not thrown away as some people believe. I have only one question. Why would anyone eat chicken instead?

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