A new leaflet filled with great game recipes has been launched by the British Association for Shooting and Conservation (BASC).
The leaflet, the third in the series, has been produced as part of BASC’s Game’s On initiative and features recipes for venison, pigeon, duck and pheasant.
Over 100,000 copies of this leaflet will have been distributed at country shows and sent to game dealers, restaurants and pubs by the end of the year. The leaflet has received backing from TV chef Mike Robinson, who fronts the Game’s On initiative and is sponsored by Glenfarclas Whisky. Over 500,000 leaflets have been distributed by BASC to promote game meat since the launch of the Game’s On initiative.
BASC director of operations, Simon Hamlyn, said: “This new recipe leaflet is another example of BASC helping to increase the popularity of game. British game is wild, healthy and local. These are attributes that more and more people consider important when choosing what they eat.”
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 Game for a change
If you’ve never tasted game meat you need to know that it is healthy, very nutritious, low in fat and high in protein. Traditionally game meat is pheasant, partridge, grouse, duck, pigeon, rabbit, hare and venison (wild deer).
All game species are found in a wild and natural environment where a sustainable harvest is taken by shooters to provide food for the table. Game meat is becoming increasingly popular and is regularly promoted on television and in a range of cookery books.
Game meat is locally sourced and is completely free-range. Here are four tasty recipes for you to try and to enjoy with your friends.
Click here to download the LATEST Tasty Game Recipes leaflet  *** NEW ***
Click here to download the First Tasty Game Recipes leaflet
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