Great British Game Week is back from 6 November - 12 November to celebrate and promote our fantastic wild game. Follow The Field's favourite game recipes and enjoy a week of wild suppers

Back for another year, Great British Game Week returns from 6 November – 12 November. BASC’s Taste of Game and the Countryside Alliance’s Game to Eat are joining forces once again to encourage as many people as possible to enjoy wild game. And the British Game Alliance have launched their Eat Wild campaign, with BGA-approved restaurants serving game dishes on their menus, as well as talks and demonstrations. So do your bit for Great British game and serve a week of wild suppers. The Field’s 7 recipes for Great British Game Week include snacks for smalls, hearty kitchen suppers and something positively palatial for the weekend…

For even more game cooking inspiration, look through The Field’s website. Our top 10 best pheasant recipes, 10 best partridge recipes and top 10 best grouse recipes are a few excellent places to start.


Great British Game Week aims to encourage as many people as possible to enjoy game, and celebrate all things wild. So join the cause and serve game this week. Partridge is a good starting point for newcomers. Or show how pheasant makes a great replacement for chicken. Enjoy a week of wild suppers with The Field’s seven favourite game recipes.

Pheasant scotch quails eggs

Pheasant scotch quails eggs

For a fail-safe crowd pleaser, you can’t go far wrong with scotch eggs. Tom Godber-Ford Moore’s pheasant scotch quails eggs…

Start the week with a simple, but scrumptious, game supper. Dry game is unappetising and will likely put newcomers off, but pheasant Kiev solves all problems of dryness. And it shows how pheasant can make a great substitute for chicken. Our chorizo, pheasant and prawn paella and pheasant fajitas also replaces chicken with game – and all are great suppers to serve the smalls.

Game is superbly versatile and our partridge spring rolls with plum sauce are a super snack to share. Partridge is an excellent start point for newcomers to game, and lends itself to delicious spices and flavours to have them coming back for more. People are more likely to try something familiar. What is more inviting than a spring roll?

Come the middle of the week it’s time to keep spirits high. Our spicy game tagine served with cous cous and pomegranate is excellent for warding off the sniffles. It also makes great use of a mixed bag – any game will work. Invite guests that have never tried game before so they can sample a bit of everything.

Venison is lean, healthy and sustainable. And it lends itself to the exotic flavours and spice guaranteed to impress. So brighten up supper with our slow-cooked shoulder of venison with jerk seasoning – a Jamaican-inspired offering with bold flavours that pack a punch.

It’s roast for a Friday night treat, but delve into the depths of your freezer for this one. An old grouse can make a delicious supper, but make sure you pot roast it. The long, slow cook will give you a succulent supper to share. Try our pot roast grouse with brandy, tarragon and wild mushrooms to show that old and young birds are equally delicious.

For the weekend, make something a little different to share on the shoot day. Pheasant scotch quails eggs again make a familiar offering from game and are excellent for elevenses. These require patience and the touch of a fairy, but in a week of wild suppers they are a guaranteed favourite.

And finally, for Sunday lunch serve up something positively palatial and ensure everyone gets a generous wedge. Genevieve Taylor’s raised game pie is another fantastic way to get newcomers to sample a variety of game. Serve steaming from the oven or as part of a cold buffet with a sharp cranberry sauce for Sunday lunch.