CLA, the organisation for rural land, property and businesses in England and Wales, are running the award in association with The Field magazine.
The competition aims to celebrate unrecognised chefs who regularly cook with game.
Dingley's entered dish was smoked roebuck fillet and roasted loin.
He said: “I get a real satisfaction from creating game dishes; it is a very natural and authentic way of creating delicious, healthy food from local ingredients.”
The qualifying round of the competition was judged by leading game chef Mike Robinson, who owns the Pot Kiln in Frilsham, Berkshire and co-owns the Michelin-starred Harwood Arms in Fulham, London.
The semi-finals and final will take place at the CLA Game Fair at Blenheim Palace, Oxfordshire from 18 to 20 July.