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Pheasant Burger

Pheasant Burger

Making Burgers is a great way to get all the family involved, from mixing, shaping and even cooking. These Pheasant burgers is also a great way to introduce people to this great game bird but they can be dry but the addition of some minced wild boar or pork belly makes them succulent.

Chinese pancakes with aromatic pulled venison

Chinese pancakes with aromatic pulled venison

You can either serve all the ingredients separately to let everyone enjoy making their own pancakes (as pictured), or you can make up the pancakes beforehand by placing a little of the meat onto the pancake and topping it with the sliced cucumber and spring onions. You can also serve the pancakes with a splash of the Hoisin sauce.

Glorious Grouse

Glorious Grouse

Taste of Game, which helps promote the delights of eating game meat, has published “Glorious Grouse” a short guide on where to buy the king of game birds and how to cook it.

Appetite grows for great British game

Appetite grows for great British game

Government figures released in the latest Family Food survey* results have confirmed estimates from the 2014 Value of Shooting report of the total quantity of game eaten in the UK.

National Trust

National Trust

Taste of Game have partnered with the National Trust to produce a hearty Venison Stew for their properties cafes and restaurants all over the country. Pop down to your local National Trust property this winter to sample this warming dish which celebrates healthy seasonal produce.

Welsh Braised Rabbit

Welsh Braised Rabbit

Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel

Taste of Game presented to Defra Secretary of State

Taste of Game presented to Defra Secretary of State

A brace of pheasants was presented to the Defra Secretary of State, Elizabeth Truss MP, at the Houses of Parliament as the game shooting seasons come to a close this weekend. Presenting the oven-ready birds were Jose Souto, game chef and senior chef lecturer at...
Try a Taste of Game at Aldi

Try a Taste of Game at Aldi

Taste of Game has teamed up with DB Foods and supermarket Aldi to stock oven-ready pheasants under the Brookfield Game brand. The Specialbuy pheasant will be available in Aldi stores nationwide from today (Thursday 15th January). To help customers get the most from...
Glorious Grouse

Glorious Grouse

Taste of Game, which helps promote the delights of eating game meat, has published “Glorious Grouse” a short guide on where to buy the king of game birds and how to cook it.

The Great Game Guide

The Great Game Guide

The Great Game Guide is an indispensable guide to the best places to eat game in the South West. From gastropubs and neighbourhood bistros to Michelin-star restaurants and top-end hotels, chefs are using more and more seasonal game in their kitchens and this authoritative guide tells you exactly where to find it.

The rise of the Game Pie

The rise of the Game Pie

The pie is one of the icons of British cuisine. Savoury or sweet, the British eat millions of them every year.
The British Pie Awards are a national celebration of British Pies in all their varieties and they have been running since 2009.

Live Love Eat

Live Love Eat

Taste of Game have partnered with Live Love Eat the South West home of good food. The Live Love Eat website will feature a monthly guest blog from the Taste of Game team.

NFU Countryside

NFU Countryside

Taste of Game partnered with the NFU’s Countryside on-line magazine in their Countryside eats blog. Visit to see the tasty venison recipe.

Venison Sheesh kebab

Venison Sheesh kebab

Put all the ingredients into a food processor and blend until combined but not too fine.

Trout Curry

Trout Curry

A fresh curry that does not overpower the delicate fish

Rabbit Tikka

Rabbit Tikka

A twist on a classic Tikka that works wonderfully with tender rabbit

Rabbit Pasande

Rabbit Pasande

Rabbit works very well with gentle spicing, this dish is not too spicy and suitable for all palates

Pigeon Dopiaza

Pigeon Dopiaza

An easy to make sauce that goes very well with darker game meat

Duck Biryani

Duck Biryani

A firm family favourite with us- wild duck can take on these flavours well

Duck Pasande

Duck Pasande

Wild duck is a bit leaner and healthier than farmed and can be used in so many different styles of cooking

Duck khorma

Duck khorma

All of our curry recipes are simple and with a few basic spices are easily achievable and healthier than a classic takeaway option

New flavour for BASC Taste of Game.

New flavour for BASC Taste of Game.

The UK’s largest shooting organisation, the British Association for Shooting and Conservation (BASC), is increasing its efforts to promote game by connecting businesses which sell game with consumers and by sharing news, events and recipes.

Valentine Warner new TV series

Valentine Warner new TV series

Valentine Warner’s new TV series featuring his summer travels learning about the Scandinavian way of life, fishing, foraging & cooking up some delicious Scandinavian delights begins 16th September.

Having your Geese and eating them

Having your Geese and eating them

A limited amount of wild goose meat is available for people to buy through a licensed programme to reduce numbers of wild Greylag geese in Orkney, where a rapid increase in the resident population has led to significant agricultural damage.

Cooking Rabbit – Rabbit Lasagne

Cooking Rabbit – Rabbit Lasagne

A delicious recipe for rabbit. This one is for the those that like to cook, but the effort is more than worth it. With simple and cheap ingredients, this comes highly recommended. A BASC “Taste of Game” film made in conjunction with the “Scotland’s Natural Larder” campaign.

Early Summer Wood Pigeon

Early Summer Wood Pigeon

Spring this year, admittedly was a little late,but certainly got off to a good start, with the trout reservoirs producing great sport and some fine over winter trout. On the other hand, the wood pigeon shooting has not been too bad, although the rape seed crops in some areas did not really recover and are still a bit patchy. With the spring drilling late as well, this gave a chance for some fair bags of wood pigeon before the rain and sunshine fed the barley.

Rajasthani roast venison saddle with ginger and onion sauce

Rajasthani roast venison saddle with ginger and onion sauce

The nobleman of princely states such as Rajasthan would often go out hunting for game. They pursued four-legged varieties such as boar and deer, unlike their British counterparts who preferred to shoot birds. Latter-day Indian aristocrats have to sneak out in the middle of the night to avoid the wrath of the police, since shooting deer is strictly illegal. This dish captures Rajasthani flavours but is cooked European style- searing the meat, then finishing it off with an aromatic spice paste smeared on top and flashed under the grill. Serve with Star Anise Pilau Rice.

Potted Venison

Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a starter and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead!

Pave of Venison

Pave of Venison

People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.