pan seared venison loin

Venison market to get new boost

The domestic venison market has suffered a decline in recent months due to mass closure of restaurants and hospitality venues as well as the market being well supplied with European carcasses. However this crisis situation is now being addressed by a new body – the Wild Venison Working Group –…

partridge salad

Partridge satay salad

It’s worth starting on this partridge salad recipe the day before and letting it marinate overnight to allow the flavours to infuse the meat. If you’re wondering where to buy partridge breasts, then here is a list of stockists selling game assured by the British Game Alliance, so you can…

Partridge breasts with pears in puff pastry

This recipe using partridge breasts is impressive – but is actually very straightforward to make. Don’t be put off by the puff pastry – you can buy it easily in the supermarket ready rolled. The pear and port marinade gives a rich depth to the flavour. Partridge breasts with pears…

moorland grouse

What’s happening to the price of grouse this year?

Last week Shooting Times reported that prospects for the grouse season were mixed, with Perthshire estates expecting a good year but a poor season predicted for the North York Moors. A wet winter, followed by a dry spring with a return of rain in the summer, has created conditions for…

pheasant risotto with mushrooms

Pheasant and wild mushroom risotto recipe

Risotto recipes are the perfect way to use game meat. This simple to make and delicious recipe for pheasant risotto with mushrooms was developed for us by the West London Shooting School and is served in its Stanbury restaurant. Whilst it’s not a complicated recipe it is a risotto, so…

pheasant with pearl barley risotto

Pheasant and pearl barley risotto recipe

Pheasant with pearl barley is the perfect way to use meat left over from a roast or to use leg meat or breast meat and makes a change from a rice-based risotto. Risotto recipe for pheasant with pearl barley Ingredients For the pheasant breasts Pheasant breasts, 2 Butter, 10g Olive…

Pigeon breast risotto

Wood pigeon breast risotto with peas

Wild wood pigeon breast is sustainable and local, with a woodland taste. It’s an excellent source of protein and minerals and inexpensive. This recipe for wood pigeon breast risotto is easy to make, satisfying and delicious. It takes about 30 minutes to prepare and cook. Wood pigeon breast risotto Ingredients…

English summer truffles

How to forage for English summer truffles

Way back in the 1980s, the British Mycological Society held a series of summer forays devoted entirely to finding English Summer Truffles. I had previously come across a rather nibbled English Summer Truffle, already unearthed by a squirrel, so, hoping for more, I went on four of these trips at…

venison tray bake recipe

Recipe for tray baked venison sausages with marmalade and bay

Venison is rich in protein, low in fat and cholesterol. It’s also high in nutrients. So it’s pretty much a super food. It’s a popular choice to serve in restaurants and events – and thereby lies the current problem. Because of COVID-19 the market for venison in the hospitality industry…

homemade smoker

How to create and use a homemade smoker

Types of smoking There are, generally speaking, 
two types of smoking: cold smoking and hot smoking. It is the heated variety that we will be dealing 
with. This has the advantage of not only being simple and easy but of cooking the food at the same time 
as it is…

barbecue pheasant marinade

Three marinade recipes for game and venison

Why marinate meat? Planning ahead and creating marinades for game and venison is really worthwhile. So if you’re planning a barbecue, soak the meat in a marinade for a few days before cooking. This will help to tenderise it by breaking down the muscle fibres. Don’t leave it in the…

Eat Game Awards 2019

Who has won in the Eat Game Awards this year?

The annual Eat Game Awards, in association with Taste of Game and Purdey, reward those who encourage the cooking and eating of game and wild British produce, whether they excel in retail or in impressive culinary achievement. The nominees are chosen by the public.  The consumption of game is rising…

plucking pheasants

This family switched to eating game for a nearly a year. What happened?

Our wild game diet It has now been a year since my family last bought meat from a supermarket. The only exceptions are sausages and bacon made from free-range pigs and that is purely because life would be diminished without pork products and none of my friends keep pigs. We…

pheasant breasts

Seven days of game dinners for a family of four – £1.79 per person a day

We hope that our readers are managing this extraordinary period of coronavirus and staying well. Feeding a family isn’t always easy at the best of times, particularly when you can’t go out or are having to self-isolate. So we think this family food pack from not-for-profit company Wild and Game…

smoked pheasant recipe

A recipe for smoked pheasant

I like the combination of the smoky pheasant breast with the sweet and tangy roasted squash, while the pickled cabbage lifts it up and the green sauce stops it being too rich or flat. The magic of this smoked pheasant recipe is curing and smoking the pheasant breast to produce…