Latest Recipes
Spring Pigeon and Asparagus
This lovely recipe was given to us by Mark Gough with the photography by Richard Faulks. Spring and Summer is a great time for pigeon, there is plenty about so just ask your butcher or game dealer if they don't have it on display. This recipe showcases British produce...
Pan Fried Breast of Mallard
Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger. This Asian inspired dish was developed by Taste of Game Chef Jose Souto
Pot Roast Partridge
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto. A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
Latest News
Pheasant a class act for 60,000 pupils
Pheasant a class act for 60,000 pupils 60,000 pupils will be taught how to cook pheasant by 2020 when Taste of Game teams up with secondary school teachers as part of a new GCSE project. Interactive workshops at an event later this month will show teachers how to...
BBC Countryfile Live returns to Blenheim Palace on 3-6 August 2017 to bring you the best of Britain’s countryside. Watch an exclusive Countryfile theatre show featuring the presenters; meet rare breeds at Adam’s Farm; climb aboard mighty farm machinery; watch live...
The Guild of Food Writes visit Wild Meat Company for a Venison Cookery Masterclass with Gill Miller
The Guild of Food Writers Recent Visit to Suffolk for a Wild Version Workshop with The Wild Meat Company and a Venison Cookery Masterclass with Gill Miller. On March 21st, members of the Guild of Food Writers made the journey to Suffolk at the invitation of the Wild...
