See www.essentialcuisine.

com/homechef
for product information, tips and stockists.
For further information please contact:
Old Town Hall, 367 Kennington Road, London SE11 4PT
T: 0207 840 9217
E: [email protected]
For more quick and easy recipes, cookery webcasts and to
sign up for the Game-to-Eat newsletter visit
www.gametoeat.co.uk
Follow us @GametoEat
www.burtonsousvide.co.uk
the perfect way to cook game.
Delicious dishes using British game
www.gametoeat.co.uk
Wild British game. Fresh, simple, natural, healthy, wild...
Possibly organic, arguably free range, foraging on nature's
larder. Game is amazing, abundant, tasty and always available.
Wild food is very in vogue at present and will be for years to
come, plus the comfort of knowing it's free from insecticides,
pesticides, herbicides, growth hormones, antibiotics, and other
unnecessary artifcial additives. Seasonal cookery with natural food is how it
should be, it's how it all started.
Looking at the benefts through health & nutrition, game is very low in cholesterol,
very high in iron & B minerals, and also contains selenium, which makes you happy.
Wild British game is natural, delicious and not expensive, a rare combination today.
The recipes contained in this leafet are an eclectic mix of tradition and innovation,
which I hope you enjoy. They showcase how simple but versatile game can be.
The overriding message for the Countryside
Alliance's Game-to-Eat campaign is
to encourage the buying, cooking and
enjoyment of British Game.
Every year we develop 12 new game recipes
to promote the Countryside Alliance's
Game-to-Eat initiative and to be honest the
challenge is to keep it to 12 as game is so
diverse and lends itself to so many culinary
applications.
Lee Maycock
Vice Chairman of the Craft Guild of Chefs
We hope you enjoy these recipes and if you are interested in any further recipes
or information about wild game please get onto the Game to Eat website
(www.gametoeat.co.uk) or get in touch at [email protected].
Method
Soft boil the pheasant eggs for 2 - 3 minutes
then place in cold water and peel carefully
Place the black pudding between two sheets
of cling-flm and roll out to even thickness
Wrap each egg with the rolled out black
pudding and place into the four
Flour the eggs well and place into egg wash
Remove from egg wash and roll in the
breadcrumbs until completely covered
Deep fry in hot oil until golden brown
Serve with a little watercress mayonnaise
Ingredients
12 pheasant eggs
500g black pudding
150g panko breadcrumbs
50g four
1 egg
Cornish sea salt
Milled black pepper
Serves 4
Method
Sear the pheasant and celeriac in a hot pan
and season well
Soak the hay in cider
Place the hay in a roasting tray and nestle
the pheasant and celeriac inside and cover
Roast in a hot oven 180C for 50 minutes
(depending on size)
Remove from the oven and allow to rest for
20 minutes before serving
Remember the pheasant will carry on
cooking with the residual heat
Ingredients
2 oven-ready pheasants
2 celeriac
500ml cider
Fresh hay
Cornish sea salt
Milled black pepper
Serves 4
Method
Season and sear the duck in a hot pan and
cook for a few minutes each side, depending
on size, then set aside
Soft boil the duck eggs for 6 minutes,
remove the shell and cut in half
Peel and segment the oranges and drain on
some kitchen towel
Arrange the salad, duck, orange, almonds
and eggs then season
Drizzle over a little honey
Ingredients
2 duck breasts
4 duck eggs
2 oranges
100g mixed salad leaves
50g almonds
50g marcona almonds
20ml honey
Cornish sea salt
Milled black pepper
Serves 4
Method
Season and sear the duck in a hot pan then
roast in the oven 140C for 3 hours
Remove from the oven and allow to
cool slightly before taking all the meat off
the bone
Saut the onion and garlic and add the
faked duck, thyme and prunes
Pour over the stock and bring to the boil
Place into a serving dish and pipe on
the potato
Place under the grill to colour and serve with
some hispi cabbage
Ingredients
8 duck legs
200g chopped red onion
20g fresh chopped garlic
10g fresh thyme
50g prunes
100ml chicken/game stock
(Essential Cuisine)
600g mashed potato
200g hispi cabbage
Cornish sea salt
Milled black pepper
Serves 4
Method
Place the shoulder in a roasting tray and
season well then sprinkle over the chopped
thyme
Roast in the oven 160C for 3 hours
Remove from the oven and allow to rest for
at least 30 minutes
Add a little extra fresh thyme before serving
Ingredients
1 venison shoulder
Chopped fresh lemon thyme
Cornish sea salt
Milled black pepper
Serves 4
Method
Place the shoulder in a roasting tray
and season well then sprinkle over the
chopped thyme
Roast in the oven 160C for 3 hours
Remove from the oven and allow to rest for at
least 30 minutes before faking all the meat off
the bone toast the soda bread until golden
Mix the tomato, onion, thyme and faked
venison together
Place the tomato mix on the soda bread and
warm through in the oven for a few minutes
Drizzle with a little olive oil and sprinkle over
some extra sea salt before serving
Ingredients
1 venison shoulder
(400g needed)
10g chopped fresh
lemon thyme
200g tomato concasse
100g chopped red onion
5g picked fresh lemon thyme
8 soda bread slices
Cornish sea salt
Milled black pepper
Serves 4
Method
Heat a roasting tray and sear the venison
sausages in the oil until they start to colour
Dice the loaf into chunky pieces and add to
the sausages
Add the chopped thyme, red onion
and season
Whisk the eggs and milk together
Pour the batter over the sausages and bake
in a hot oven 220C for 20 minutes
Remove from the oven and serve

Ingredients
12 venison sausages
50g caramelised red onion
1 small crusty loaf
6 eggs
500ml milk
10ml rapeseed oil
20g chopped thyme
Cornish sea salt
Milled black pepper
Serves 4
Method
Cut the rabbit into three (front shoulders,
saddle, back legs) and place in a saucepan
Cover with the stock, add the garlic, thyme
and star anise
Simmer for 1 hour until the meat falls off
the bone
Remove from the heat
Remove all the meat from the rabbit and
place into bowl, season well and fold in
the chopped chives
Pot the rabbit and serve with the carrots,
3 ways
Ingredients
1 large rabbit
1L vegetable stock
2 crushed garlic cloves
10g thyme
1 star anise
10g chopped chives
100g carrot puree
50g shaved carrots
100g cooked baby carrots
Cornish sea salt
Milled black pepper
Serves 4
Method
Season and sear the grouse in a hot pan and
cook for a few minutes each side (depending
on size) then set aside
Grill the black pudding slices
Toast the soda bread
To build the sandwich place the soda bread
on a plate and top with the black pudding
Arrange the salad on the black pudding and
place the grouse on top. Season and drizzle
over a little lemon oil

Ingredients
8 grouse breasts
4 black pudding slices
4 soda bread slices
100g mixed salad leaves
Lemon oil
Cornish sea salt
Milled black pepper
Serves 4
Method
Cut the rump into 4 steaks
Cut the rack into 4 and trim well
Remove all the meat from the cooked shanks
and heat through in the oven
Season and sear both the steaks in a hot pan
and roast in a hot oven 220C for 4 minutes
Remove the rack and cook the rump for
another 2 minutes
Remove and allow to rest for at least 6 minutes
Place onto a wooden board
Serve with some stock and watercress
Ingredients
1 venison rump
1 venison rack
1 venison shank (cooked)
Beef/veal stock
(Essential Cuisine)
Cornish sea salt
Milled black pepper
Serves 4
Method
Sear the partridges in a hot pan (with ftted
lid) and season well
Remove them and set aside
Add the shallots, bacon and carrots to the
pan and saut for a few minutes
Return the partridges and add the beans
and stock
Place on the lid
Cook in a hot oven 180C for 30 minutes
(depending on size)
Allow to rest then serve in china bowls

Ingredients
4 oven-ready partridges
50g peeled diced carrots
50g whole peeled shallots
200g diced smoked bacon
50g cannelloni beans
50g borlotti beans
1L chicken/game stock
(Essential Cuisine)
Serves 4
Method
Season the wood pigeon and set aside
Build a small fre with kindling, oak and
woody rosemary stalks
Once the fame has left red hot embers,
cook the pigeon over the heat
Serve with the watercress and a little
lemon oil
Ingredients
8 wood pigeon breasts
100g watercress
Cornish sea salt
Milled black pepper
Serves 4
Game can only be shot during specific times of the year.
Here is a guide to when game is in season.
Grouse: 12th August (Glorious Twelfth) to 10th December
Partridge: 1st September to 1st February
Duck and Goose: Inland 1st September to 31st January. Below High Water Mark
1st September to 20th February (31st January N. Ireland)
Pheasant: 1st October to 1st February
Red Deer Stag: 1st August to 30th April
(England, Wales and Northern Ireland)
1st July to 20th October (Scotland)
Red Deer Hind: 1st November to 31st March
(England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Sika Deer Stag: 1st August to 30th April
Sika Deer Hind: 1st November to 31st March
(England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Fallow Buck: 1st August to 30th April
Fallow Doe: 1st November to 31st March
(England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Roe Buck: 1st April to 30th October (England and Wales)
1st April to 20th October (Scotland)
Roe Doe: 1st November to 31st March (England and Wales)
21st October to 31st March (Scotland)
Chinese Water Deer: 1st November to 31st March