The Big McPheasant Burger
A great alternative to the more traditional pheasant dishes, first cooked by Rachel Green at the 2026 Game Fair.
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Recipes
Warm salad of mallard, hot honey-glazed plums, beetroot and roast fennel
A light, full-of-flavour dish from Michelin-starred chef Mark Kempson, from Kitchen W8.
Warm salad of mallard, hot honey-glazed plums, beetroot and roast fennel Read More »
Vietnamese caramel venison with kampot pepper and pak choi
Sweet, sticky, and packed with heat, this Vietnamese caramel venison with Kampot pepper and pak choi from Rachel Green is wild game with a bold Southeast Asian twist.
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Roasted venison, quinoa and summer green bowl
Tender roasted venison loin served over a quinoa and summer green bowl, drizzled with a sweet pomegranate molasses dressing.
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Venison, coconut and tamarind curry
Bold spices, creamy coconut milk and the deep, rich flavour of wild venison. This is the curry that will have everyone asking for the recipe.
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Moroccan venison tart with feta and mint
A super simple summer dish, perfect for a midweek dinner.
Moroccan venison tart with feta and mint Read More »
Wild mallard with roasted autumn fruits
Rich game balanced with the sweetness of pears, plums and blackberries. A simple, delicious taste of autumn.
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Venison mince & tatties
A great winter one pot dish from Eat Game ambassador Rachel Green.
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Venison meatballs
This nourishing meatball and pasta dish from nutritionist Eva Humphries is a great way to get more game into your diet.
Partridge Wellington with boozy apricots and chestnuts
This partridge dish from Eat Game Chef of the Year Mark Kempson is perfect to enjoy the height of game season and dare we say it the festive season.
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XO partridge with charred bok choy, tangy pickled vegetables and crispy onions
Get ready to elevate your culinary game with this robust dish from Mark Lloyd that really showcases partridge.
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