Secondary school students in Scotland tucked into some tasty game dishes for Great British Game Week in November.

BASC worked with other rural organisations to put game on the school menus, arranging game and venison workshops for students from Blairgowrie High School and Inverurie Academy.

BASC Scotland Director Peter Clark joined Tayside and Grampian Moorland Group coordinator, Deirdre Falconer, and local gamekeepers to show the students how to prepare the meat. 

The school pupils had great fun making venison burgers and Kentucky-style fried pheasant goujons from scratch. They were taught about the provenance and the health benefits of wild unprocessed food, and learned about the various jobs associated with gamekeeping and deer management.

The workshops also aimed to instil an understanding in the young people about eating seasonally.

Deirdre Falconer said: “We are fortunate to be surrounded by excellent local suppliers of high-quality game. Sustainable, nutritious food production is a crucial element in eating well and living well, while protecting the rural economy and reducing our food miles. The cookery workshops also provide young people with the skills and knowledge to make the most of this delicious and versatile food.”

Find out more on BASC’s work to promote and educate about the benefits of British wild game here.