- Offbeat
Giving up the game
We meet this year’s Eat Game Awards Champion of Champions, Billy Wyatt who is bringing game to a wider audience.
- Latest news
Game masterclasses move online
A new partnership with The Chefs’ Forum has allowed BASC to educate the next generation of young chefs through its virtual game masterclasses.
- Latest news
Staying in is the new going out – celebrate Great British Game Week 2020 at home
Range of resources available from BASC’s Taste of Game initiative.
- Latest news
‘Ideal time’ to improve Wild Game Guide, says BASC
An easy to follow guide will benefit the shooting community and ensure the onward supply of game meat is of the highest quality.
- 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.
- Offbeat
At the top of his game
At the top of his game Marta Jacyna talks to Jose Souto, senior lecturer at the Culinary Arts Westminster Kingsway College, a BASC Food Ambassador and demonstrator chef for Taste of Game. As a BASC Food Ambassador, you may have seen Jose Souto in our Shooting and Conservation magazine promoting Read more…
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
- Latest news
Birmingham welcomes the Schools Game Changer project
The positivity from the students and the teachers really showed the project’s value.
- Latest news
BASC release second #NoMoorMyths film
BASC releases second film to dispel grouse myths.
