Tamarind Venison Steak with Miso Parsnips
Wild British venison steaks are best for this recipe from chef Rachel Green
Herb-crusted Venison Escalope
This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad
This lovely recipe is one of our ambassador chefs – Rachel Green
Partridge and Wild Mushroom Terrine
Partridge make a perfect portion as a main course for one simply roasted with some seasonal vegetables but, like most game, they work very well as a terrine, too. The controlled cooking and the addition of some good fatty streaky bacon keeps the terrine succulent and a mixture of mushrooms adds another flavour dimension.
Bryn Williams – Venison, Swede & Blackberries
Bryn was on stage at the Taste of Game Kitchen at Countryfile Live this year. He demonstrated two great game recipes for us and the audience loved him.
Here is his Venison, Swede and Blackberries
Phil Vickery & Simon Boddy
Game new ways to prepare, cook and cure.
Well-loved TV chef Phil Vickery from long running programmes such as ITV’s This Morning and award-winning butcher Simon Boddy of Best Butchers Milton Keynes
Pot roasted pheasant, properly garnished
This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.
South West Great Game Guide
A South West Great Game Guide has been published featuring restaurants which regularly have game on the menu.
New flavour for BASC Taste of Game.
The UK’s largest shooting organisation, the British Association for Shooting and Conservation (BASC), is increasing its efforts to promote game by connecting businesses which sell game with consumers and by sharing news, events and recipes.
Swinton Park Cookery School Offer One and Two Day Game Cookery Courses
Swinton Park Cookery School is offering One and Two day game cookery school courses led by Chef Director Stephen Bulmer – previously of the Raymond Blanc Cookery School at Le Manoir aux Quat’ Saisons.
Valentine Warner new TV series
Valentine Warner’s new TV series featuring his summer travels learning about the Scandinavian way of life, fishing, foraging & cooking up some delicious Scandinavian delights begins 16th September.
Having your Geese and eating them
A limited amount of wild goose meat is available for people to buy through a licensed programme to reduce numbers of wild Greylag geese in Orkney, where a rapid increase in the resident population has led to significant agricultural damage.
Radwinter Wild Game Company promoting the Taste of Game campaign
Gilly Kiddy from Radwinter Wild Game Company will be promoting the Taste of Game campaign at two farmers markets over the coming game season.
Charlie Lawson cooks up a storm at the Cheshire Showground Food Festival
Charlie Lawson, former Coronation Street star, cooks up a storm at the Cheshire Showground Food Festival promoting game meat – 11th & 12th August” – photo attached to go with it.
Cooking Rabbit – Rabbit Lasagne
A delicious recipe for rabbit. This one is for the those that like to cook, but the effort is more than worth it. With simple and cheap ingredients, this comes highly recommended. A BASC “Taste of Game” film made in conjunction with the “Scotland’s Natural Larder” campaign.