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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The Welsh Assembly feast on superb Game to Eat

Friday, 13 December 2013

The Welsh Assembly has been treated to a wild game evening to celebrate all that is in season throughout November, in association with the Countryside Alliance’s Game to Eat campaign, the Rhug Estate and the National Gamekeepers Organisation.

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Success of Shot for the Pot

Tuesday, 12 November 2013

The inaugural Shot for the Pot event has just finished and the success was truly over-whelming. With the help of social media and the majority of the shooting magazines the word got around and the amount of participation that occured was incredible. 

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Game-to-Eat's latest catering college success

Thursday, 7 November 2013

On 6th November 2013 the Countryside Alliance's Game-to-Eat Chef, Lee Maycock, delivered a game preparation and cooking course to 3rd year students at Beford College. It involved all the aspects of game, from species recognition and ecology through to recipe ideas and serving.  

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The Indian Initiative

Monday, 28 October 2013

It is the Game to Eat campaign’s mission to increase the sales of wild game in Britain. In order to accomplish our mission we have a brand new initiative aimed at getting game into Indian restaurants. It is a fantastic idea for a number of reasons. Firstly, wild game fits perfectly with Indian spices and cooking methods.

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Partridge Confit

Tuesday, 8 October 2013

A while ago a friend told me a great way to preserve game birds legs was to confit them. You could collect them slowly, putting them all together, until you have enough to feed the hungry. Using this process meant they would also keep much longer. 

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Autumn Magazine Feature - Spicing up the Game

Tuesday, 1 October 2013

It turns out the campaigns local Indian restaurant are firm advocates of wild game and have been using it since they took over in 2000. In the following article the Kennington Tandoori's owners Kowsar and Rukshana talk about their respct and passion for game, and our future plans together. Read more about it here

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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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