Welsh Braised Rabbit

Welsh Braised Rabbit

Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel

Venison and Chocolate Casserole

Venison and Chocolate Casserole

One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.

Mini Duck Pies

Mini Duck Pies

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.