Latest Recipes
Pan Fried Breast of Mallard
Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger. This Asian inspired dish was developed by Taste of Game Chef Jose Souto
Pot Roast Partridge
Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto. A flavour packed pot roast given to us by Taste of Game Chef Jose Souto
Venison Steak Pithivier
Venison Steak and Mediterranean Vegetable Pithivier - A Pithivier is a layered Pie. The combination of the Mediterranean Vegetables and the Venison steak makes for a great pie, a recipe from Taste of Game Chef Jose Souto
Latest News
The Guild of Food Writes visit Wild Meat Company for a Venison Cookery Masterclass with Gill Miller
The Guild of Food Writers Recent Visit to Suffolk for a Wild Version Workshop with The Wild Meat Company and a Venison Cookery Masterclass with Gill Miller. On March 21st, members of the Guild of Food Writers made the journey to Suffolk at the invitation of the Wild...
Launch of the Teflon™ Diamond Standard Awards 2018 Cookery Competition
Launch of the Teflon™ Diamond Standard Awards 2018 Cookery Competition Life changing cookery competition to win a prestigious three-year Specialised Chefs Scholarship Teflon™ non-stick coatings is delighted to announce the launch of its 2018 Diamond Standard Awards...
New report shows demand for game meat continues to rise
New report shows demand for game meat continues to rise THE latest research has shown sales of game meat in the UK rose 7.1 per cent to £105 million in 2015. Mintel’s analysis in their Unprocessed Poultry and Red Meat report predicted the headline figure will increase...
