Roasted Pheasant with Smoked Bacon and...
Serves 4 Ingredients 4 pheasant breasts, 16 rashes of smoked back bacon, 1 savoy cabbage (shredded), 250ml double...
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The Glorious 12th
The Glorious 12th
The Glorious 12th is fast approaching, and with it a renewed national focus on game meat, conservation and shooting. We...
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Lee Maycock MCFA CG
Lee Maycock MCFA CG
Culinary consultant chef and national committee member of the Craft Guild of Chefs, Lee has a great passion for game...
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Wood Pigeon Salad with Beetroot, Black Pudding and Blackberries
Wood Pigeon Salad with Beetroot, Black...
Serves 4 Ingredients 8 wood pigeon breasts, 20ml lemon oil, 200g cooked diced black pudding, Milled salt & pepper, 200g...
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Roasted English Partridge With Grapes And Almonds
Roasted English Partridge With Grapes And...
A simple roasted whole bird, with a light white wine gravy/sauce finished with a touch of cream and seedless grapes....
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Game Chef of the Year 2015 Winner Announced
Game Chef of the Year 2015 Winner Announced
Martin Zahumensky, Head Chef at Playboy Club London was today crowned Game Chef of the Year following a cook off with...
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The RSPB and shooting - we must all work together
The RSPB and shooting - we must all work...
Countryside Alliance Campaigns Director Tim Bonner writes: RSPB Director of Conservation Martin Harper was probably...
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Rich Venison Sauce With Pappardelle Pasta
Rich Venison Sauce With Pappardelle Pasta
Preparation time: 20 minutes Cooking time: 45 minutes to 1 hour Serves: 4 persons INGREIDENTS 4 tbsp olive oil 500g...
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A5 Grouse recipe leaflet
A5 Grouse recipe leaflet
Featuring two delicious recipes for grouse A5 Grouse recipe leaflet
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Sophie Wright
Sophie Wright
Chef and cookery book author with a love of British food. She created recipes for the Game-to-Eat recipe booklet in...
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Valentine Warner
Valentine Warner
Valentine is a cook, television presenter and food writer, and a big fan of game and wild food. He supported the...
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Four Hour Venison Osso Bucco
Four Hour Venison Osso Bucco
Serves 4 Ingredients 12 small venison leg steaks, 20g fresh lemon-thyme, 100g diced onion, 250ml red wine, 100g diced...
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