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.
 Looking for a recipe?Have a browse through our recipe database for inspirational ideas Click here to recipes Not Just Any Wild GrouseThursday, 15 August 2013 Marks and Spencer has become the first supermarket to sell red grouse and at £10 a bird it is not at a bad price. The grouse will initially be available at two of their flag-ship shops, Marble Arch and Kensington High Street, in London. If all goes to plan and sales are high the grouse will be rolled out to their regional stores throughout the season. Read more The Gloriously Tasty GrouseMonday, 12 August 2013 Here is a selection of the finest Grouse Recipes known to mankind, feast your eyes on every single one of them. Once finished and decidedly hungry, we have a selection of internet based companies where you can obtain the tastiest and most seasonal game bird out there. Bring on this short but sensational season…  Wood Pigeon Kiev DelightFriday, 9 August 2013 A Simple and Relaxed Pigeon Kiev Recipe:  Back Britain's ButchersThursday, 1 August 2013 August has arrived meaning the shooting season is just around the corner. Even though game is available throughout the year (pigeon, rabbit and certain venison) nothing gets us more excited than the Glorious Twelfth, and the following months. Read more Help us with recipe developmentThursday, 4 July 2013 The Countryside Alliance's Game-to-Eat game promotion campaign is developing some new recipes which we will be launching soon. If you have some some venison in your freezer and ready access to some pigeon and would like to help us with recipe development, please get in touch. Email Jack on [email protected] and he will send you the recipes.  The Appetising RabbitFriday, 28 June 2013 We spent the majority of yesterday's lunch talking about how food crazes come and go similar to that of children’s toys. We decided one food which has had a fascinating history, with yo-yoing popularity ratings, is that of the rabbit. Read more
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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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