Game to Eat



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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Peri-peri Pheasant Sausages from Ten Mile menu

Serve up your own Sausages

Wednesday, 19 June 2013

The home-made sausage is just one cookery skill that has benefited from this new DIY kitchen craze. In the past ten years sausages have really taken the meat world by storm. With every new week comes a new range of sausages, in the last two years this has spread from the normal porker to extravagant venison to the dam right crazy (but delicious) pheasant sausages.

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Scottish Red Deer

Facts about Game Sales

Monday, 17 June 2013

The Game to Eat Campaign has been on a fact finding mission to discover the changing trends in the sales of game. The conclusions are quite self explanatory –

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Chef Jose Souto at a Game-to-Eat cookery demo

Education is Essential - Videos

Monday, 10 June 2013

The Game-to-Eat campaign’s film library was created in conjunction with

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Wood Pigeon: Delicious Delicacy or Rats with Wings

Tuesday, 4 June 2013

A generation or two ago woodpigeon were in high fashion and were accepted as one of the finest foods in Britain. These days they can only be found on the menus of the classiest and usually priciest of restaurants and gastro pubs. We believe this is down to a number of misconceptions surrounding this bird.

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Grilled Venison Heart with Peppers

Nose-to-Tail Fortnight – 1st-16th June – OFFAL GOOD

Wednesday, 29 May 2013

Over the next fortnight Ethical Eats are persuading restaurants, pubs, street-food traders to serve up, and members of the public to try the more unusual cuts of meat. For too long customers have been greedily consuming the more common cuts. They believe it is time to become more thoughtful about what you are eating and less wasteful.

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Pan-fried Venison with Game Chips

The Main Debate – Venison versus Beef

Friday, 24 May 2013

Sales of venison, in recent years, have increased faster than any other meat. Recent media attention has only added to this increase and like a jigsaw puzzle everything is fitting into place for further bumper sales this year.

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Top recipes:

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Grilled, pan-fried, roasted, casseroled and even a pheasant here for lots of exciting pheasant recipes!
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BBQ'd, braised, minced or served as classic here for lots of exciting venison recipes!
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Hot pots, salads and served Moroccan here for lots of exciting partridge recipes!
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Click here for further details on all of our Top recipes >
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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