Celebrating Great British Game Week

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This week we celebrate Great British Game Week, and with this in mind the NGO will be sharing game recipes (and encouraging others to share their own!) on our Facebook page.

As part of Great British Game Week and the NGO's commitment to educating, engaging and encouraging the young in countryside management, John Cavana visited Thirsk College to teach 90 students about the preparation, food hygiene and food science of game meat.

The day ended with everyone enjoying the results of their labour - pheasant scotch eggs!

Visit the National Gamekeepers’ Organisation Facebook page to share your favourite game recipe in the comments, to help encourage more people to enjoy this delicious and healthy meat. Here's one to get you started:

Fillet of venison with a wild mushroom sauce

Serves four

Heat a little oil in a frying pan and seal a 1kg fillet of venison until brown on all sides.

Roast in the oven at gas 7/220C for 10-15 minutes (or to your own taste).

Remove from the oven and leave to rest for for 10 minutes.

In a frying pan cook 2 rashers of chopped, smoked bacon and 2 chopped shallots in 60g butter until starting to brown.

Then add 1/2 bottle of red wine and reduce to about 1/3.

Stir in 300ml double cream and 4 tablespoons of madeira.

When just bubbling add 120g chopped wild mushrooms and simmer for 2 minutes.

Carve your venison into medallions and pour the sauce over. Serve with buttered mash and kale/spinach.