As part of the BASC Taste of Game season, we have been pleased to be able to join forces with Newlyns Cookery School in Berkshire to promote their Game Cookery Master classes.  Teaching people how to cook game is a great way to ensure that they enjoy eating it, which is good news for shooting and the local businesses that benefit from this activity.


The classes are designed to teach people how to source, prepare and cook a variety of game, including, pheasant, partridge, rabbit and venison.  Attendees had the opportunity to watch game butchery demonstrations and then cook a variety of recipes using the prepared meat.   BASC South East Regional Director, Dan Reynolds was on hand to talk about deer and game management, game shooting and the production of venison, pheasant and partridge for the food chain.


A further course will be held on 11th January 2014, so please visit the Newlyns Cookery School website for further details.



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