Game on the menu

What better way to start than in the autumn with British game. A truly seasonal product which is in its prime from late autumn onwards. As British Game is one of the few seasonal foods which hasn’t been flown half way around the world or produced out of season, you can make this a real feature on the menu. It’s also an added benefit to offer a meat which is not so commonly eaten at home. And what’s more, its easily sourced from the local shoot or game dealer.

The two main players in the gaming season are pheasant and venison. Pheasant, in plentiful supply from mid-October makes a welcome change to poultry and fish. A lean meat which lends itself to quick cooking or casseroles and handles very similarly to chicken. If time allows you can cut the bird into portions but if pushed for time buy it in ready to use portions – prepared breasts, cushions and legs etc. And the whole bird makes welcome change to the ubiquitous roast chicken or turkey. Just remember to flag up that there may be lead shot on the menu.

For versatility, venison is a real winner. Also a lean meat use it as an real alternative to steak or beef and treat it in the same way when cooking. Traditionally used in stews and for hearty meals its great when cut into strips and used in enchiladas or pan fried and served with juniper and redcurrant sauce.

Health is a neglected area but if carefully presented offers caterers real opportunity for profit. At any one time there are at least 8 million adults on diets and this sector offers a huge opportunity. Game is one of the leanest meats available and the clever use of added ingredients and low fat cooking means you could have an extensive range of great tasting dishes flagging up healthy and low fat options.

The Game-to-Eat campaign is dedicated to promoting British Game and encouraging wider use of a natural resource. With provenance and healthy eating high on consumer wish-lists there’s never been a better time to support your local game industry. British Game pushes all the right buttons it can be locally sourced, with full traceability, has great flavour and is low in fat.

This autumn sees the launch of the Game to Eat dvd. It’s a great introduction to game with everything you need to help you make informed choices when buying game and to better understand the unique qualities of cooking this meat. Well respected chef Colin Capon takes you through the various types of meat in the ‘fur’ and feather categories, discusses the various cuts and how to get the best results. Colin then demonstrates five recipes showing how easy it is to cook with game.

In addition to the dvd there is a stunning new 8 page recipe booklet and of course the game to eat website is always there for stockists and recipes.

Ends

For further information call Jane Saward/Hilary Leathes at Field McNally Leathes on 01273 834716 or email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it