This is the time of year when game comes in to its own both for availability and flavour – and it is making a big comeback in the UK, according to the founders of Bristol-based game specialist, Wild and Game.

This business has grown dramatically since it launched in 2017, with many customers starting off by buying a mixed box of game in order to sample game for the first time and then coming back to buy more. As well as ready to cook meat, the company sells pies, pasties, ready meals and more – all with game as a key ingredient.

“We felt that if we included game in dishes people in the UK already know and love, we would inspire more people to try it – and that’s worked,” co-founder, Steven Frampton, told The Scottish Farmer.

He was urging more people to try eating game last week as part of British Game Week – but given that game is usually readily available in most rural areas, then every day can be a 'game' day!

To help things along, the company is currently offering a special value Wild and Game trial pack for £39.99. This includes: a pack of four marinated garlic and herb pheasant breasts; six marinated chilli and lemon partridge breasts; pheasant, pistachio and port pate; a large pork, pheasant and caramelised onion pie; a traditional pasty; a premium steak and ale pie; six grouse and wild boar sausages; and four venison and pheasant burgers.

Steven said people in the UK were rediscovering the joy of cooking with these lean, healthy meats in a big way. “A lot of knowledge about how to cook with game had been lost and when we founded the company, we made it our aim to help more people discover the pleasures of cooking with meats such as pheasant, grouse and partridge,” he pointed out.

With that in mind, the company has provided recipes to inspire people to cook with game – such as this one, for pan-fried grouse with cranberry and mushrooms.

Pan-fried grouse with cranberry and mushrooms

With a touch of cranberry and the richness of sherry, this recipe is perfect for colder days.

Feeds two.

4 Wild and Game grouse breasts

A small knob of butter (about 1 tsp)

A glug of olive oil

1 tbsp cranberry sauce

6 rashers pancetta

300g chestnut mushrooms, stalks removed

2 echalion shallots, finely sliced

3 tbsp creme fraiche

2 tsp thyme leaves

1 tbsp dry sherry

Salt and pepper to taste.

To serve: fresh bread – ideally sourdough.


1. Wrap each grouse breast in one rasher of pancetta. Chop the remaining two rashers of pancetta and set aside.

2. Heat the oil and butter in a pan and fry the grouse breasts for 1.5-2 mins each side. Remove and set aside.

3. Add the shallot and the remaining pancetta to the pan and cook until the shallot is soft.

4. Add the mushrooms and thyme and cook until the mushrooms are soft and glossy.

5. Add the sherry and cook for a couple of minutes until reduced.

6. Stir in the cranberry sauce.

7. Add the crème fraiche and salt and pepper. Stir and heat through.

8. Serve the grouse breasts on top of the mushroom mix with buttered sourdough toast or bread of your choice.