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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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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Game for a taste of something new

Tuesday, 22 November 2011

A Northumberland inn is encouraging people to eat more game with a series of weekly eating events.Dishes featuring the flavours of wild pheasant, partridge, rabbit and venison will be among the highlights of weekly game evenings being introduced at The Lindisfarne Inn at Beal, in a bid to raise the profile of game as a tasty and healthy alternative to beef, pork and chicken.   Wild game, fresh from Northumberland estates, will be showcased each week in a menu devised by head chef Chris Taylor.

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Game sets the tone at Nokia

Thursday, 13 October 2011

This week staff at Nokia's HQ in Farnborough enjoyed a week long game promotion courtesy of Game-to-Eat.  Nokia’s chef, who works for contract caterer Sodexo, had attended a Game-to-Eat workshop a couple of years ago and as a result is extremely keen on game meat.  

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Look out for a Living Heritage Show

Tuesday, 9 August 2011

Game is top of the bill again at the Living Heritage County Shows.  Wowing the crowds is expert game chef Tony Robertson with mouthwatering recipes such as Pheasant Breast with Sweet Potato Mash with Star Anise and Pheasant Breast with Vegetable Stir Fry.  It’s a great opportunity to pick up chefs tips on cooking game as they have short cuts we just don’t know about!!

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Action Against Hunger

Tuesday, 8 March 2011

Game-to-Eat and top chef Cyrus Todiwala of Café Spice Namaste are proud to be supporting Action Against Hunger at the Taste of London Show, Regents Park. Visit Cyrus at the show on Sunday 20th June where he will be cooking delicious venison bhuna. All proceeds will benefit Action Against Hunger.

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June

Game for the Pot : Rabbit
Rabbits originate from the West Mediterranean. They were introduced into Britain by the Romans and the Normans to provide meat and fur, but are now widespread throughout Britain and Ireland.
In the UK rabbits are considered a pest as they eat crops and large areas of pasture meant for farm animals. However, in the rest of Europe the rabbit is a highly prized game species. Rabbits in southern Europe live on rocky mountainous ground and tend to eat wild herbs that flavour their meat. These European rabbits are much smaller than our rabbits in the UK with the European species weighing in at around 1kg and the British rabbits reaching 1.5kg and above. Wild rabbit should not be confused with domesticated hutch rabbits that have a distinctly different flavour. Here is a jointed rabbit recipe that can also be done with diced rabbit. You can find rabbit in butchers and some supermarkets.
Rabbit al Ajillo
 A very simple rabbit dish from Southern Spain containing dry white wine, garlic and thyme. During my holidays to Spain I watched my aunt prepare this dish using rabbits shot by my uncle and I. We would go off on a Saturday morning before light to the hilly hunting grounds just outside the village of Castellarin Andalusia. The day was spent working dogs over semi arid hill land looking for rabbits that would then be flushed out to the waiting Guns. Then around midday we would return home with our bag of rabbits and the following day the whole family would come to my uncle’s house to eat a feast of rabbit served with large platters of thinly cut chips fried in olive oil, fresh beef tomato and red onion salad, marinated olives, fresh warm bread and a whole host of other dishes to accompany this fantastic main course.  
2 Jointed rabbits
1 Head of garlic
1 Chicken stock cube mixed with 250ml boiling water
Good sprig of fresh thyme
1 bottle white wine
2 large tablespoons of vegetable oil
3 large tablespoons of virgin olive oil
 
1)    Season the rabbit with salt and pepper.
2)    In a large pan heat both oils together.
3)    Break up the head of garlic into cloves, then hit each clove to split them but do not remove the skin.
4)    Add the garlic to the oil once it is hot. Fry the garlic until it is golden brown then remove and set aside.
5)    Once the oil is hot again add the rabbit and fry to seal the meat on all sides.
6)    When the meat is sealed add the garlic back into the pan then add the wine, the chicken stock and the thyme.
7)    Allow this to come to boil then place a lid onto the pan. The lid should sit slightly ajar so that some of the steam from the boiling liquid can escape.
8)    Turn the heat down and allow to simmer and reduce for about 45 min to 1 hour or until rabbit legs are tender.
9)    Once the rabbit is cooked remove from the liquid and place in a serving bowl and allow the liquid to reduce a little more if needed.
10) Remove the garlic skins from the sauce, pour over rabbit, serve and enjoy.  

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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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Click here for further details on all of our Top recipes >
Celebrity testimonials
Hugh Fearnley-Whittingstall
Celebrity Chef
Hugh Fearnley-Whittingstall Celebrity Chef
Game is a top-quality food - healthy and free range and is very good value as it’s currently in season.

It's now readily-available in supermarkets and butchers, so there's no excuse not to try it!

Start with pheasant breasts, and go from there!

A big thumbs up to Game-to-Eat for promoting game to consumers and retailers alike.

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