Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel
A modern easy to make twist to Venison Wellington by Chef Mark Lloyd
One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.
A simple rabbit dish with white wine and garlic.
BASC sponsored the Taste of Game pie competition at the Shotgun & Chelsea Bun Club conference held at Harper Adams (3rd August) – judged by Bill Harriman.