We asked five of the country’s best wild food chefs for their top hacks which will make preparing and cooking game easier and fun.
This Italian twist on a classic roast pheasant recipe, with ricotta and Parma ham will have your taste buds dancing!
Sign up to our weekly newsletter and get all the latest updates straight to your inbox.
© 2023 British Association for Shooting and Conservation. Registered Office: Marford Mill, Rossett, Wrexham, LL12 0HL – Registered Society No: 28488R. BASC is a trading name of the British Association for Shooting and Conservation Limited which is authorised and regulated by the Financial Conduct Authority (FCA) under firm reference number 311937.
If you have any questions or complaints about your BASC membership insurance cover, please email us. More information about resolving complaints can be found on the FCA website or on the EU ODR platform.
