Partridge burnt ends
This recipe from Steven Ellis from The Bailiwick Free House is a modern twist on game and is perfect for BBQ weather.
Recipes
Sesame crusted pheasant goujons, hot honey sauce and coriander
The Eat Game Awards’ Best Chef 2025 and head chef at Kitchen W8, Mark Kempson delivers his pheasant goujons with an oriental twist.
Roast pigeon breasts glazed with tamarind BBQ sauce
This is the third recipe from our collaboration with Tony Singh MBE and this time pigeon is the star of the show.
Pheasant schnitzel with mango-chilli sauce
The second in a collection of simple, quick to cook dishes from wild food ambassador Tony Singh MBE.
Byrek Filled with Venison Keema
Tony Singh MBE created this recipe for us using his Dip and Drizzle Coriander and Mint sauce, which is the perfect partner to venison.
Christmas perry partridges
Another fantastic festive recipe from Rachel Green of partridges cooked with pears and spiced red cabbage
Sloe gin pot-roasted pheasant
This sloe gin pot-roasted pheasant with chestnut, sage and pancetta stuffing, from Rachel Green is a perfect alternative to turkey this Christmas.
Venison wellington
This loin of venison wellington, wild mushroom, truffle and Parma ham by Rachel Green makes a showstopping main for any event especially Christmas.
Confit partridge with sprouts, chestnut and smoked bacon
Eat Game Awards Best Chef 2024 and head chef at Kitchen W8, Mark Kempson shares one of his favourite partridge dishes perfect for the festive period.
Warm pigeon, wild mushroom & thyme bruschetta
A great starter, lunch dish or addition to any party food platter this Christmas.
Indian pheasant skewers
Another super simple and super tasty pheasant recipe, as we combine traditional Indian flavours with game meat.
Partridge souvlaki
These pheasant souvlaki make a great lunch, or add fries for a more substantial dinner dish
