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Mike Robinson - TV Chef

I am very pleased and excited to support BASC with their Game's On initiative. As a chef and pub/restaurant owner, I am very keen to promote the eating of game, as can be seen clearly from our menu at the pub. It is a much underrated and underused food source and the more we can publicise the benefits of eating game, as well as to maintaining a healthier balance to wildlife, the better.

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  1. Pubs, Restaurants & Game dealers

    Pubs, Restaurants & Game dealers

    Find local game dealers, processors and resaurants that serve game in your area.

  2. National Taste of Game Fortnight

    National Taste of Game Fortnight

    National Taste of Game Week in 2009 was so successful that next year we are extending the promotion by a week and renaming it National Taste of Game Fortnight, which will run from the 6 – 20 November 2010.

  3. Duck Breasts with Redcurrant Sauce

    Duck Breasts with Redcurrant Sauce

    As duck is such a rich meat, it needs something sharp to cut through the fat. Redcurrants are perfect for this and make a lovely piquant sauce.

New and Updated

Tasty Game Recipe Leaflet Tasty game recipes leaflet
Food lovers, who are looking for new ideas on how to cook game, will be spoilt for choice thanks to a new Game’s On recipe leaflet.
 
The leaflet, which is sponsored by Glenfarclas Whisky, is filled with great game recipes from TV chef Mike Robinson for venison, pigeon, duck and pheasant.

  Games On Tasty Game Recipes 2009

Latest Recipe

Roasted Pheasant Breast with Sweet Fondant Potato, Nutmeg Spinach, and Pheasant Jus
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Featured section

Mark Gilchrist Mark Gilchrist meat preparation videos

Discover the secrets to preparing your own game from skinning to smoking with Mark Gilchrist.
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