Hi All, We have taken the decision as a business to no longer use X. Please do continue to follow us on @instagram @facebook @LinkedIn and Threads. Thank you for all your support.

Squirrel & Cheese Croquettes. We need to control the grey squirrel populations, they are an invasive species that has out competed our native red squirrels. They also raid bird feeders, bins and strip bark of the base of trees. So save a red and eat a grey.

This Pancake Day why not try these amazing Pancake Battered Pheasant & Cornbread Pancakes from @fromfieldtoplate - a wonderful way to celebrate Shrove Tuesday with a wild meat twist. We can’t wait to try them! Full recipe is here - fromfieldtoplate.com/2019/11…

Our easy pheasant Alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs, it is also a great way to utilise the thighs. You’re just two steps away from cheesy pasta perfection. The recipe is now up on the website here - eatwild.co/recipes/pheasant-…

Burns Night Inspiration - pheasant and haggis is an excellent combination so enjoy these recipes.

Pheasant Grilled Cheese Toasty is a delicious twist on a classic favourite, tender pheasant with melted cheese in a golden, crispy toasted sandwich. The slightly taste of the pheasant, pairs perfectly with the creamy cheese, creating a comforting snack. eatwild.co/recipes/pheasant-…

Dive into a hearty bowl of Cajun Pheasant Gumbo, a soul-warming dish inspired by the bold flavours of Louisiana. Tender pheasant meat is cooked up with a rich, smoky ham, infused with Cajun spices, & paired with onion, celery, & bell peppers. recipe here - eatwild.co/recipes/cajun-phe…

Ready to boost your protein intake this January? 🍗 Switch things up with wild meats like pheasant or partridge! They pack more protein than chicken, keeping you full and helping you crush those gym goals! 💪 #NewYearNewGains #WildMeat #ProteinPower

Have you got lots of Stilton left over from Christmas Day? Head to our website to see some of recipes that use up those odd ends.

Honey Roasted Mallard aka wild duck. Mallard is much leaner than farmed duck so you need to add plenty of fat to this wild bird. If you want to try something in this limbo time between Christmas and New Year then why don’t you give this a go or serve it up for New Year’s Eve?

December’s recipe with @gill.meller is this Christmassy Venison with Orange. 📸by @montgomeryphoto Full recipe here - eatwild.co/recipes/venison-w…

The winning dishes; Wild Boar, Harissa Scotch Egg with Black Garlic & Pulled Wild Rabbit Burger with Pico de Gallo & Loe sauce by Jude. Runner up was Marissa with Mallard, Carrot & Spring Onion Gyoza w Hoisin sauce then a Wild Venison Bao Bun with by a Gochujang Slaw & Plum sauce

Day 2 of our cookery competition with the @Craft_Guild was kicked off with a foraging course. Finalists met outside the doors of @GroundUpCookery in Devon for foraging session led by Colin Culinary Director. Finalists were able to collect any ingredients for their recipes as well

Day 1 of the Eat Wild Craft Guild of Chef’s Competition started on Wednesday the 6th of November with finalists visiting @oakland_park where they were treated to a full tour of their impressive and busy game processing facility.