p. 09 EAT IT:Layout 1 8/1/09 12:38 Page 1
THEGAMESEASON
E
A
T
I
T
TheGame-to-Eatcampaign,nowinits8thyear,isdedicatedtoincreasingthe
09
enjoymentofBritishgame.Itiswild,naturalandfreerangeandifyou’relooking
forsomethinglowinfatandcholesterol,gameisadeliciousandhealthy
alternativetomanyotherredmeats.Resultsfromresearchcommissioned
bytheGame-to-Eatcampaignsuggestthattherearerealhealthbenefits
toeatinggame.Venisonishighinprotein,lowinsaturatedfattyacidsand
containshigherlevelsofironthananyotherredmeat.Pheasantand
partridgealsocontainahighlevelofiron,protein,vitaminB(6)and
selenium,whichhelpstoprotectcellsfromdamagecausedbyfreeradicals.
Gamecanonlybeshotduringspecifictimesoftheyearandabasicguide
totheshootingseasonisgivenbelow.Ifyouwantfreshgameyou’llneed
tobeawarethatwe’reenteringthefinalfewweeksormonthsofthe
gameseason.
CelebritychefPhilVickeryhasteamedupwithGame-to-Eatto
producesixshortrecipefilmswhichareavailableaswebcasts
onthegame-to-eatwebsite.Followinghisstep-by-stepinstructions
onscreenisacomfortingwaytostartcookingwithgameforthe
firsttime.Phil,whoisabigfanofBritishGame,hasdevisedsix
quickandeasy-to-cookrecipesfocusingonpheasant,partridge
andvenisonusingreadilyavailableingredients.
www.gametoeat.co.uk
Grouse: 12thAugust(GloriousTwelfth) Red Deer Hinds: 1stNovemberto31st Fallow Bucks:1stAugustto30thApril
to10thDecember March(England,WalesandNorthern
Ireland).21stOctoberto15thFebruary Fallow Does:1stNovemberto31stMarch
Partridge: 1stSeptemberto1stFebruary (Scotland) (England,WalesandNorthernIreland)
21stOctoberto15thFebruary(Scotland)
Pheasant: 1stOctoberto1stFebruary Sika Deer Stags: 1stAugustto30thApril
(England,Wales,ScotlandandNorthern Roe Bucks: 1stAprilto31stOctober
Duck and Goose: 1stSeptember Ireland) (EnglandandWales)
to31stJanuary 1stAprilto20thOctober(Scotland)
Sika Deer Hinds: 1stNovemberto31st
Hare: 1stAugustto28thFebruary March(England,WalesandNorthern Roe Does: 1stNovemberto31stMarch
Ireland).21stOctoberto15thFebruary (EnglandandWales)
Red Deer Stags: 1stAugustto30thApril (Scotland) 21stOctoberto31stMarch(Scotland)
(England,WalesandNorthernIreland).
1stJulyto20thOctober(Scotland)
VenisonCasserole
METHOD
withBeer
Preheattheovento130C/GasMark2. Addinthesugar,bayleavesandthyme
Serves 4 Cutthevenisoninto3cm/11/2inch
andseasonwithfreshlygroundblack
cubes,discardinganygristleandsinew. pepper.Cover thecasserolewithatight
a73 900g boned venison shoulder
Heat1tbspoilinaflameproofcasserole fittinglidorfoilandcookintheovenfor
a73 2 tbsp oil
dish.Frythevenisoninbatchesfor5-6 atleast2hoursoruntilthemeatis
a73 2 onions, peeled and roughly
minsuntilbrownedonallsides,adding tender.
chopped
alittleextraoilasnecessary.Transferto
a73 150g piece smoked streaky
aplatewithaslottedspoon.Addonions
bacon or pancetta diced
tothecasseroleandfryfor2-3mins,
a73 1 tbsp plain flour
stirringoccasionallyuntillightlybrowned,
a73 300ml beef or venison stock
addthebaconandfryforafurther
y
.
a73
onl
300ml brown ale
2mins.Returnallthemeatandany
a73 2tsp soft light brown sugar
accumulatedjuicestothepan.
oses
a73 2 garlic cloves, peeled & crushed
Addthegarlicthenstirintheflour. p
urp
a73 1-2 bay leaves
Graduallystirinthestockand ale
a73
r
a
t
i
on
2 sprigs of thyme
scrapingupanyjuicesstuckto the
a73 Roasted baby carrots to serve
bottomofthepan.Heat,stirringuntil
i
l
l
ust
simmering.
f
or
e
a
g
Im
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