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Herb-crusted Venison Escalope

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 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 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

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

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.

New flavour for BASC Taste of Game.

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.

Valentine Warner new TV series

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

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.

Cooking Rabbit – Rabbit Lasagne

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.