- Features
Game changers
We asked five of the country’s best wild food chefs for their top hacks which will make preparing and cooking game easier and fun.
- Features
Beretta pheasant recipe
This Italian twist on a classic roast pheasant recipe, with ricotta and Parma ham will have your taste buds dancing!
Recipes
Red signal crayfish linguine
Red signal crayfish linguine American signal crayfish were bought to the UK from North America as farmed seafood. They have now spread widely through Britain and have a negative impact on native species and the environment. They carry a disease that kills our native crayfish, erode riverbanks by burrowing, and
Recipes
Muntjac steak with watercress pesto and garlic toast
Steaks cut from muntjac loin are perfect for this nibble recipe.
Recipes
Potted squirrel with chutney and toast
This dish can be prepared well ahead of time and makes the most of the squirrel.
Recipes
Muntjac Meatballs
A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.
- Features
Get down to business – our guide to selling venison locally
Taste of Game and BASC have prepared a quick guide on how to start your own venison business during these challenging times.
Recipes
Conejo al ajillo – rabbit with garlic
Ingredients 2 rabbits (or 1kg diced rabbit) 1½ garlic bulb ¾ bottle dry white wine 2 thyme sprigs 500ml chicken stock 200ml oil of your choice Chopped flat leaf parsley 1kg potatoes 1.5l oil (for frying potatoes) Salt and pepper to season Instructions Joint your rabbits. Break the garlic into
Recipes
Pheasant pasties
With the days drawing out and spring arriving, why not create some tasty pheasant pasties? You can even pack them up in a picnic.
