Delicious game recipes for autumn

With the shooting season now under way, we asked the guys at Game to Eat what should be on our plates at this time of year.

Game to Eat is a campaign, founded in 2000, dedicated to promoting, eating and enjoying of British wild game.

Thanks, as well, to top chef Phil Vickery for the pheasant recipe.

See also: Over-baked risotto

Grilled spiced pheasant with mango and mint dressing

Grilled, spiced pheasant with mango and mint dressing

Grilled, spiced pheasant with mango and mint dressing

Serves 2

Preparation time 20 minutes

Cooking time 15 minutes


For the dressing

  • 200ml thick Greek yoghurt
  • 1 tbsp runny honey
  • 1 tbsp white wine vinegar
  • Salt and black pepper
  • 2 tbsp chopped fresh mint
  • ½ ripe mango, finely chopped
  • 1 tsp ground turmeric

For the pheasant

  • 1 oven-ready pheasant, jointed into 2 boneless breasts and 2 legs
  • 2tbsp good quality mild curry powder
  • 4tbsp olive oil
  • Salt and pepper


  1. Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes.
  2. Place the pheasant pieces in a bowl add the curry powder and rub in well.
  3. Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.
  4. Place under the hot grill and cook for about eight to 10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.
  5. Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes. Serve hot with the mango and mint dressing spooned over the top.

Partridge with pears and blue cheese

Partridge with pears and blue cheese

Partridge with pears and blue cheese

Serves 4

Preparation time 10 minutes

Cooking time 30 minutes


  • 4 partridges (1 per person)
  • 3tbsps soy sauce
  • 150ml water
  • 50g butter
  • Streaky bacon
  • 2 medium pears, sliced
  • 125g Stilton or similar blue cheese
  • Salt and freshly ground black pepper
  • Wholegrain mustard dressing (optional)


  1. Preheat the oven to 200C/400F/gas 6. Wipe the birds and place a knob of butter inside each of the birds. Cover with rashers of streaky bacon.
  2. Put the birds in a roasting tin, mix the water and soy sauce together and pour into the bottom of the pan. Cover with foil.
  3. Place in the middle of the oven and cook for about 20 minutes.
  4. To prepare the pears, melt the remaining butter in an oven-proof dish and toss the pears in the hot butter. Place on the top shelf of oven for 10 minutes to soften and slightly brown. At the same time remove foil from the partridges and give a final 10 minutes roasting time.
  5. The partridges are ready to serve when the juices run clear. Allowing one partridge per person serve with slices of pear, a little dressing (optional) and cheese shavings. Garnish with crispy bacon.
  6. Serve with baby potatoes and sliced green beans.

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