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!
Welsh Braised Rabbit
This recipe was given to us by the Knowles Family and their chef Luke Poulten Kennedy of the Ty Gwyn Hotel in the pretty village of Rowen in Snowdonia National Park.
Pitta Pigeon
An other great easy recipe by the two brothers Will and Calum at Eat Wild, great for a summers day or light lunch.
Pine-scented grouse with cobnuts, haggis, neeps ‘n’ tatties
The ‘Glorious 12th’ marks the start of grouse season each year, and this deliciously rich game bird is the perfect match for strong Scottish flavours, as Paul Welburn uses in this recipe.
Wild duck, curly kale & pear chutney
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck. They are worth trying.
The chutney is best made and left for at least one week to let the flavours develop as it takes one to two hours to cook. It’s really good all through the winter with terrines, pies and all game birds.