Welcome to Game-to-Eat’s February e-newsletter...

The partridge and pheasant season has now come to a close. However, don’t forget that you can buy delicious venison cuts all year round and your local butcher or larger supermarkets should stock frozen packs of pheasant and partridge so you don’t have to wait until September to enjoy the taste of game.

Game-to-Eat is proud to be the title supporter for Food Glorious Food at Living Heritage’s Game and Country Fairs throughout 2009. The shows have been organised to raise awareness of the delights of the countryside. Visitors will be shown how to prepare and cook pheasant and venison, which will be cooked by top UK Chefs in the food theatres. Local restaurants will also be there providing quality food and their chefs will be demonstrating. The shows are a great opportunity to encourage more consumers to give game a go and see just how easy and versatile and delicious it can be.

As Barack Obama was welcomed into the White House, one of his first meals as the new president of USA was pheasant. Obama enjoyed herb roasted pheasant with wild rice stuffing accompanied by Molasses-whipped sweet potatoes and winter vegetables matched up with a fine Pinot Noir from the Anderson Valley along with a few glasses of the finest champagne to celebrate the occasion!

[Click here for more information about the day and for details on how to book.]

Whether you are a novice or a more experienced cook, nervous of feathers or keen to get plucking, Wild Meat in a Day promises to be a fun and hands-on day of, preparing, cooking and eating a variety of feathered and furred game. Created by new food and drink events business, Food Safari - Wild Meat in a Day will take place on Sunday March 29th, at The Anchor, Walberswick, Suffolk.

Robert Gooch and Ray Kent of The Wild Meat Company, one of Rick Stein’s Food Heroes,will give participants the confidence to prepare game at home as well as sharing a wealth of experience about local game.

To celebrate Game-to-Eat sponsoring the Living Heritage’s ‘Food Glorious Food’ Game & Country Fair, we are offering two lucky readers, two VIP tickets each to visit the game fair of your choice. In addition, each winner will receive a £25 voucher that you can spend at the event, for buying products or enjoying the wonderful food on offer. For your chance to win just answer the following question:

Q) How many Game and Country Fairs will be taking place in 2009. Click here to find the answer game-to-eat.co.uk

1. 10
2. 12
3. 14

[Click here to enter the competition]

[Click here for more details]

Vic Gibson Butchers, Croydon, Surrey
- Tel: 020 8654 5147

Vic Gibson, is based in Addiscombe, Croydon and has been trading since 1972. This award-winning butchers produce all their own burgers and sausages together with pork pies, homemade steak pies and sell a good range of game delights throughout the season. Vic Gibson Butchers have friendly and very helpful staff and are always on hand to provide advice with a personal touch. They supply one of the largest bakers in the south of England and also local schools and care homes around Croydon.

Black Boys Inn, Hurley, Berkshire
– Tel: 01628 824 212

The award-winning Black Boys Inn is located in one of the most beautiful parts of the Chilterns. It specialises in French home cooking with simple, and simply delicious dishes prepared with passion by head chef Simon Bonwick. The restaurant is set in a charming 16th century coaching inn and the menu is filled with the finest ingredients from Rungis Market in Paris to locally sourced and handpicked ingredients from British suppliers. This includes game from the Highlands of Scotland and also game shot by Simon. blackboysinn.co.uk - click here for more information.

England International rugby player Tom Voyce and Chef Vivek Singh are hosting a game dinner to celebrate the end of the game season at The Cinnamon Club. They have teamed up to create an exclusive 4 course game menu for your delight and will talk you through their choices as well as the health benefits of eating natural, wild and organic meat. The evening will start with a Cocktail and Canapés reception in the Downstairs Bar, followed by dinner in the Private Dining Room. Tickets are normally £60 per person, not inclusive of wines, but Game-to-Eat readers can receive 25% discount.

8. Recipes of the Month

Venison Hunters Pie

[link to recipe details]

Lime Flavoured Roasted Partridge

[link to full recipe]