Mark Hix has prepared all the six recipes in the 200 Game to Eat Recipe Book which are taken taken from his latest cookbook British Seasonal Food.

Introducing the 2009 Game-to-Eat recipe booklet, Mark says:

“Game is the perfect example of seasonal food at its best. Although, rather like fish, game often scares the hell out of the general public because we are sometimes just not quite sure what to do with it.”

“My approach is to do very little with it.”

“Game birds are more often than not overcooked, so people think they are dry which is not the case when cooking guidelines are followed. People are often surprised when I tell them a partridge should only be in a hot oven for about 12 minutes. It also still amazes me why butchers put bacon on delicately flavoured game birds. Surely you want to taste the bird and not bacon, and, what’s more, the salt in the bacon will draw the moisture out of the bird!”

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Our 2008 Game to Eat Recipe Book contains a series of great game recipes catering for everyone from the inexperienced first timer to the experienced game chef.This year’s selection of recipes includes a twist on old favourites, for example:

• Venison Lasagne, plus delicious new mouthwatering dishes such as;
• Warm Pheasant Salad with wild mushroom dressing; and
• Partridge with Moroccan Spices and roasted root vegetables.

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Here's our 2007 Game Recipe book featuring a series of great a simple game recipes accompanied by large high definition images. It also includes a beginners guide to game so there's no excuse not to give it a go!

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The 2006 Game to Eat Recipe Book.

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Top chefs such as Michel Roux, Brian Turner, Antony Worrall Thompson and Anton Mosimann have supplied recipes for this book which was compiled for a Countryside Alliance initiative inviting consumers to “Host a Roast” for their friends.

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Cooking game does not just mean reaching for the roasting tin. The ready-to-use cuts now available in many butchers and supermarkets make it an ideal choice at all times of the year. For instance have you thought of barbecuing venison?

The 2004 Game-to-Eat recipe booklet includes some great ideas for barbecuing venison and partridge. As game meat is so lean it is really easy to prepare and cook. The natural flavours of the meat combined with the charcoal flavour of the bbq will guarantee these recipes are a winner.

So check out these recipes from Game-to-Eat and stay ahead of the game!

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Everyone loves quick and easy pasta dishes - but have you ever thought of turning pasta into something special with delicious venison sauce flavoured with red wine and rosemary? How about threading chunks of venison marinated with ginger, garlic, chilli and cinnamon on to skewers to make fabulous kebabs? Or wrapping tender young partridge in paper to cook so when the paper is opened, all the delicious aromas are released at the table? You’ll find the recipes for these and other exciting ways with game inside our 2003 collection of recipes.

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To help inspire you, for 2002 Game-to-eat, has put together a selection of simple but tasty recipes.

For a new twist on a family favourite that’s just that little bit special, try the venison burgers – the kids will love them. Or ring the changes on curry by checking out the recipe for tandoori pheasant. When you’re entertaining, Roast Venison with Lentils and Button Onions will be a winner with your guests – without leaving you feeling frazzled in the kitchen.

So if you’re game for game to eat, turn the pages and get cooking!

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High quality A3 poster in PDF format ready for printing. This particular poster depicts Roast Partridge with Thyme Butter, Wild Mushrooms and Parsnip Purée. A traditional dish with is surprisingly simple to make!

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High quality A3 poster in PDF format ready for printing. This particular poster depicts Partridge Risotto.

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A high quality A3 poster showing a delicious Spiced Plum and Venison Salad poster - the images make the poster both eye catching and mouth watering! The PDF file is print ready for home or professional printing.

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A3 poster depicting a delectable Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs. If you're planning on serving this in your restaurant either use the poster itself or scale down and use inside your menu.

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High quality A3 poster in PDF format ready for printing. This particular poster depicts Roast Pheasant with Chestnut Dumplings.

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A high quality A3 poster showing a delicious Roast Partridge with Autumn greens poster - the images make the poster both eye catching and mouth watering! The PDF file is print ready for home or professional printing.

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A3 poster depicting delicious Braised Venison with Carrots. If you're planning on serving this in your restaurant either use the poster itself or scale down and use inside your menu.

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A3 poster depicting a delectable Pan Seared Breast of Pheasant with Smoked Bacon Roasted Figs. If you're planning on serving this in your restaurant either use the poster itself or scale down and use inside your menu.

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A high quality A3 poster showing a delicious SVenison Salad poster - the images make the poster both eye catching and mouth watering! The PDF file is print ready for home or professional printing.

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High quality A3 poster in PDF format ready for printing. This particular poster depicts Pheasant with Roast Pepper Pappardelle.

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