Latest news http://www.countryside-alliance.org.uk/feed/news Game to Eat News Fri, 24 May 2013 14:35:57 +0100 http://www.gametoeat.co.uk/top-game-news/the-main-debate-venison-versus-beef http://www.gametoeat.co.uk/top-game-news/the-main-debate-venison-versus-beef Fri, 24 May 2013 14:35:56 +0100 Game to Eat Top game news Sales of venison, in recent years, have increased faster than any other meat. Recent media attention has only added to this increase and like a jigsaw puzzle everything is fitting into place for further bumper sales this year. http://www.gametoeat.co.uk/top-game-news/national-bbq-week-27th-may-2nd-june-cooking-up-a-change http://www.gametoeat.co.uk/top-game-news/national-bbq-week-27th-may-2nd-june-cooking-up-a-change Wed, 22 May 2013 17:12:27 +0100 Game to Eat Top game news   The UK holds over 120 million BBQs a year, we are officially the European BBQing champions. However there is always one reoccurrence that happens every time the sun and the grill come out; the same tedious meat.  http://www.gametoeat.co.uk/top-game-news/ideas-for-some-summer-feasting http://www.gametoeat.co.uk/top-game-news/ideas-for-some-summer-feasting Mon, 20 May 2013 16:04:40 +0100 Game to Eat Top game news  Stuck for ideas this summer? Here are some thoughts on the new and ever increasingly popular, pop-up restaurant faze. The running theme throughout these pop-ups is their small and cosy atmosphere, their beautiful location and the majority of the time, brilliantly, ethically, and locally sourced food (and sometimes drink). Who wouldn’t want to try different types of food in entirely new environments? http://www.gametoeat.co.uk/top-game-news/id-rather-be-a-pheasant-than-a-chicken- http://www.gametoeat.co.uk/top-game-news/id-rather-be-a-pheasant-than-a-chicken- Tue, 13 Nov 2012 13:27:34 +0100 Game to Eat Top game news http://shooterfoodblog.dailymail.co.uk/ http://www.gametoeat.co.uk/top-game-news/how-to-bone-and-stuff-a-pheasant http://www.gametoeat.co.uk/top-game-news/how-to-bone-and-stuff-a-pheasant Wed, 07 Nov 2012 09:04:29 +0100 Game to Eat Top game news Read the feature in the current edition of delicious. Magazine http://www.gametoeat.co.uk/top-game-news/venison-back-on-british-menu http://www.gametoeat.co.uk/top-game-news/venison-back-on-british-menu Wed, 07 Nov 2012 08:46:51 +0100 Game to Eat Top game news http://www.bbc.co.uk/food/0/19991154 http://www.gametoeat.co.uk/top-game-news/were-here-for-the-deer-why-a-vegetarian-is-trying-to-persuade-us-to-eat-wild-venison http://www.gametoeat.co.uk/top-game-news/were-here-for-the-deer-why-a-vegetarian-is-trying-to-persuade-us-to-eat-wild-venison Wed, 07 Nov 2012 08:43:26 +0100 Game to Eat Top game news http://www.independent.co.uk/life-style/food-and-drink/features/were-here-for-the-deer-why-a-vegetarian-is-trying-to-persuade-us-to-eat-wild-venison-8274640.html http://www.gametoeat.co.uk/top-game-news/tom-kitchins-game-feast http://www.gametoeat.co.uk/top-game-news/tom-kitchins-game-feast Mon, 29 Oct 2012 15:00:22 +0100 Game to Eat Top game news In true celebration of the game season, Michelin-starred restaurant The Kitchin, Leith, Edinburgh is putting on a special 7 course game menu. Click here to see the delicious menu which costs £85 per person and can be accompanied by a matched wine package for an additional £60 per person. http://www.gametoeat.co.uk/top-game-news/game-to-eat-launches-new-competition http://www.gametoeat.co.uk/top-game-news/game-to-eat-launches-new-competition Wed, 19 Sep 2012 16:23:13 +0100 Game to Eat Top game news Students from UK catering colleges are being invited to enter a new competition to become the Game-to-Eat Student Chef of the Year 2013 in association with the Craft Guild of Chefs. http://www.gametoeat.co.uk/top-game-news/pheasant-tops-the-bill-in-new-game-to-eat-survey http://www.gametoeat.co.uk/top-game-news/pheasant-tops-the-bill-in-new-game-to-eat-survey Wed, 19 Sep 2012 16:19:25 +0100 Game to Eat Top game news With game making its annual appearance in the food calendar Game-to-Eat, the marketing initiative behind broadening the appeal of game to a wider audience decided it was time to check out what appeals to the 2012 consumer when it comes to buying, cooking and eating game.   http://www.gametoeat.co.uk/top-game-news/beautiful-new-film-on-reasons-to-eat-grouse http://www.gametoeat.co.uk/top-game-news/beautiful-new-film-on-reasons-to-eat-grouse Thu, 06 Sep 2012 13:05:08 +0100 Game to Eat Top game news Produced by Game to Eat in association with the Moorlands Association, it features Game-to-Eat's speciality game chef, Lee Maycock, and explains the reasons for eating grouse, why it is important to moorlands conservation and demonstrates ideas on how to cook and enjoy it. Click here to see the film http://www.gametoeat.co.uk/top-game-news/gregg-wallace-is-game-to-eat http://www.gametoeat.co.uk/top-game-news/gregg-wallace-is-game-to-eat Thu, 06 Sep 2012 11:37:09 +0100 Game to Eat Top game news Game-to-Eat is delighted to be working with MasterChef presenter Gregg Wallace this season. Gregg only tried game for the first time in 1990 when he dined at Rules Restaurant and opted for a pheasant dish. He is now a convert and eats it regularly throughout the season.  http://www.gametoeat.co.uk/article/june http://www.gametoeat.co.uk/article/june Tue, 29 May 2012 16:40:30 +0100 Game to Eat Article Game for the Pot : Rabbit Rabbits originate from theWest Mediterranean. They were introduced intoBritainby the Romans and theNormansto provide meat and fur, but are now widespread throughoutBritainandIreland. In the UK rabbits are considered a pest as they eat crops and large areas of pasture meant for farm animals. However, in the rest of Europe the rabbit is a highly prized game species. Rabbits in southern Europe live on rocky mountainous ground and tend to eat wild herbs that flavour their meat. These European rabbits are much smaller than our rabbits in the UK with the European species weighing in at around 1kg and the British rabbits reaching 1.5kg and above. Wild rabbit should not be confused with domesticated hutch rabbits that have a distinctly different flavour. Here is a jointed rabbit recipe that can also be done with diced rabbit. You can find rabbit in butchers and some supermarkets. Rabbit al Ajillo  A very simple rabbit dish from Southern Spain containing dry white wine, garlic and thyme. During my holidays to Spain I watched my aunt prepare this dish using rabbits shot by my uncle and I. We would go off on a Saturday morning before light to the hilly hunting grounds just outside thevillageofCastellarinAndalusia. The day was spent working dogs over semi arid hill land looking for rabbits that would then be flushed out to the waiting Guns. Then around midday we would return home with our bag of rabbits and the following day the whole family would come to my uncle’s house to eat a feast of rabbit served with large platters of thinly cut chips fried in olive oil, fresh beef tomato and red onion salad, marinated olives, fresh warm bread and a whole host of other dishes to accompany this fantastic main course.   2 Jointed rabbits 1 Head of garlic 1 Chicken stock cube mixed with 250ml boiling water Good sprig of fresh thyme 1 bottle white wine 2 large tablespoons of vegetable oil 3 large tablespoons of virgin olive oil   1)    Season the rabbit with salt and pepper. 2)    In a large pan heat both oils together. 3)    Break up the head of garlic into cloves, then hit each clove to split them but do not remove the skin. 4)    Add the garlic to the oil once it is hot. Fry the garlic until it is golden brown then remove and set aside. 5)    Once the oil is hot again add the rabbit and fry to seal the meat on all sides. 6)    When the meat is sealed add the garlic back into the pan then add the wine, the chicken stock and the thyme. 7)    Allow this to come to boil then place a lid onto the pan. The lid should sit slightly ajar so that some of the steam from the boiling liquid can escape. 8)    Turn the heat down and allow to simmer and reduce for about 45 min to 1 hour or until rabbit legs are tender. 9)    Once the rabbit is cooked remove from the liquid and place in a serving bowl and allow the liquid to reduce a little more if needed. 10) Remove the garlic skins from the sauce, pour over rabbit, serve and enjoy.   http://www.gametoeat.co.uk/article/may http://www.gametoeat.co.uk/article/may Tue, 29 May 2012 16:38:21 +0100 Game to Eat Article Barbecue heaven Most people think that game is a commodity to be used only in the winter months. Not so. Game can be cooked a number of different ways on a barbecue, breast of pheasant and partridge being two of my favourites. Rabbit and hare loin and succulent pigeon breast are also great barbecued now that summer is here. These meats tick all the right boxes being a very healthy meat cooked in a very healthy way. The reason they cook well on a barbecue is because they are what we chefs call “1st class” cuts of meat which means they are the most tender muscles, in this case the breasts and loins that do little or no work . These cuts also contain little or no sinew and therefore can be cooked using quick methods. So called “2nd class” cuts are the muscles that do lots of work, they are fibrous and contain lots of sinew. This does not make it a bad piece of meat, in fact the cuts from these muscles are full of flavour, moist and tender once cooked, they just require longer cooking to break down the sinew and tougher e fibres in the meat to make it palatable and digestible. So to sum up, all meat falls in to 2 main cooking categories: 1St Class Cuts: These can be used for quick methods of cookery i.e Pan-frying, grilling, griddling, barbecues, roasting      2nd Class Cuts: These can be used for slow methods of cookery i.e. Pot roasting, stewing, braising, boiling. Pheasant breast seasoned and brushed with a little light olive oil and cooked for a few minutes each side on a barbecue can be served a multitude of ways. I like to serve it with a ramekin of sweet chilli dressing and baby leaf salad, this makes a fantastic summer combination. Here you can find a recipe for the Sweet Chilli Dressing. Sweet Chilli Dressing 4 Red chillies 2.5lt white wine vinegar 300g light brown granulated sugar 3 balls of glace stem ginger 2 dessertspoons of honey Oil   1)    Cut the chillies in half and remove the seeds. 2)    Slice the chillies into very tin strips and then chop finely. 3)    Add some oil to a pan when the oil is hot quickly stir fry the chilli until you can see the oil going a reddish colour. 4)    Add vinegar and bring to boil. 5)    Add sugar and honey 6)    Cut stem ginger into slices and then strips then add this to vinegar and sugar mix. 7)    Allow to reduce by half. The dressing should have thickened slightly so that it just coats the back of a spoon. 8)    Remove from stove allow to cool then taste if it is too sharp replace on stove add a little more sugar and reduce a little further. If too sweet add more vinegar and again replace on stove to reduce a little further then place in fridge to go cold. This dressing benefits from being cold when served. It will also keep for a long time as long as you plate it in a sealed bottle or jar.  http://www.gametoeat.co.uk/trade-news/university-college-birmingham-takes-part-in-game-seminar http://www.gametoeat.co.uk/trade-news/university-college-birmingham-takes-part-in-game-seminar Wed, 22 Feb 2012 16:27:04 +0100 Game to Eat Trade news University College Birmingham takes part in game seminar February 14 saw another great Game-to-Eat workshop take place at University College Birmingham. It was attended by Jack Ponton, Jonathan Reynolds, Kaylea Taber, Laura Powis, Simon Woolams, Sarah Dale and Emily Fletcher. Chef demonstrator Lee Maycock praised all the students for their enthusiasm, and deemed the best game dish to be Laura Powis’s Roe Rump with Poached Pear and Juniper Red Wine Jus - pictured.