Recipes
Our recipe collection features an amazing range of recipes developed by Eat Game, alongside some of the best game cooks in the country. Incorporating modern and classic recipes, all of which make the most of the array of game we have in Britain.
Simple-to-follow dishes for all lifestyles and occasions are included, with many using ingredients found in most kitchen cupboards. Whether you are looking for a simple weekday tea or a celebration dish for a party, we have the recipe for you.
Browse our recipes by species or dish style. Don’t forget, we love to hear of your creations so tag us on social media using the handle @EatGameUK when you cook a new dish from the collection!
Roast Pheasant with an apple, cider, sage and cream sauce
A moist way of roasting pheasant but impressive enough for a dinner party
Venison Wellington
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
Partridge Dukkah
This recipe has been given to us by Mark Lloyd one of the Taste of Game Chefs. Mark undertakes game cookery demonstrations for us across the country.
Pot Roast Pheasant
This dish can be with or without the vegetables included in the recipe. The sauce is lovely and creamy and can be used as an every day meal or a dinner party
Drunken rabbit with wild rice and fennel flatbreads
A big bowl full of rich, dark, boozy rabbit casserole with heartier mixed wild rice and quick flatbreads for mopping up the rich gravy that I never want to waste.
Roe Fillet wrapped in leek and bacon
We were thrilled when Eat Wild kindly sent us this recipe – Roe is a lovely delicate venison which has a smooth texture and this recipe tastes delicious and well worth trying.