More than 40,000 game recipe leaflets have been sent out by the UKs largest shooting organisation, the British Association for Shooting and Conservation (BASC), as part of its Taste of Game Season.
The leaflets feature recipes by chef José Souto for partridge, rabbit, wood pigeon, mallard, pheasant and venison. They have been sent to butchers, game dealers, pubs and restaurants across the UK for distribution to the public.
BASCs Taste of Game Season runs from August 12th until the end of the shooting seasons and is aimed at encouraging people to enjoy eating game, which has seen a surge in popularity in recent years.
Events will be held across the UK as part of the campaign to encourage people to try game and to highlight the benefits of game meat as a local, wild and nutritious food.
BASC has produced a short film featuring tips on venison cookery by broadcaster and restaurateur Mike Robinson which can be seen on BASCs Taste of Game website within the recipes section (www.basctasteofgame.org.uk) or on BASC’s YouTube channel.
The website has been redesigned and is now a one-stop resource for recipes and the preparation of game. It features details of Taste of Game events such as dinners and tastings, information about game dealers; restaurants and farmers’ markets across the UK and biographies of affiliated Taste of Game chefs. It also features a news section, a guide to wine and game and details of relevant courses.
Christopher Graffius, BASCs director of communications, said: Game meat can be enjoyed all year round but it is at its very best at the height of the shooting seasons. We hope that these leaflets inspire people who would not usually eat game to give it a try.
Game meat is becoming increasingly popular and independent market researcher Mintel predicts UK sales will reach £84 million this year.
The recipe leaflets are available to download from the Taste of Game website.
For more information, visit www.basctasteofgame.org.uk
