Game - The healthy start to the New Year!

Wild game as a market is miniscule in comparison to the chicken, beef, lamb and pork markets of this country. However, for those who live and work in the countryside and enjoy their food, game is relatively easy to get hold of and particularly cheap. For everyone who loves game or needs a little help and inspiration there is the Game to Eat campaign – aimed preliminary at showing all the public what a top source of high quality food wild game is.

Our campaign is directed at two very different potential markets. The first group are those that have never tried game before or are even scared of trying it for the first time. With this group we give them tips and find them easy ways to start off in the game world – be it game ready meals or restaurants that serve game. The second are more educated in the game world, such as the thousands that visit the West Country Game Fair. We aim to show you new techniques of cooking, ways of expanding your skills, and how to make the most of the game you have got.

The first task is to get people away from the standard roasts and open their eyes to the endless possibilities of game. We all know how roast after roast can get… When thinking about a pheasant or partridge recipe I will always search through the thousands of chicken recipes and adapt them to suit the relevant game. Similarly when it comes to venison you can just scroll through the countless beef recipes. Although the meats are not necessarily like for like it can give you plenty to think about. Some examples which have seen success for me recently are; pheasant fajitas, venison bolognaise, pigeon kievs and partridge stir-fry, all of which are simple, quick and (relevant for this time of the year) extremely healthy for you.

Making full use of all the game is another item we like to cover. For example, if you are de-breasting some partridge, it is very tempting to not bother with the legs. However, instead of wasting this meat why not stockpile those in the freezer until you have around 20 or 30 – when you reach this level you can create a delicious partridge leg confit. Furthermore, high levels of mixed game, with a little work, can easily be turned into a beautiful pie, or as bar snacks like biltong. Then, of course, there is the likes of the liver, a delicacy if you can learn the simple tricks to make a pate.

If you want to improve your skills, further your enjoyment of game, and make the most of this fantastic British product please visit the Game to Eat website and explore the countless recipes and tips and tricks –

The Countryside Alliance will be on stand 41 at this year’s Westcountry Game Fair

Click for a recipe for Pheasant breast in Cider or Grilled Spiced Pheasant

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