Latest news from Big Barn and our producers.
Like I said, we have always known this, but the majority of the public are still only just starting to appreciate the true wonders of cooking with game. There have certainly been large increases in the number of people cooking with game over the last 12 months, thanks in part to a few traces of horse meat. Ever since the scandal hit, supermarkets profits have started to fall and local producers are seeing plenty of this re-directed business. Who knew the scandal would have such a happy ending?
Rabbit, with its truly traumatic history, is once again on the rise, venison too has seen a 400% rise in sales, and pheasant and partridge are now being found in nearly every restaurant and gastro-pub.
The best news is that it is no longer being roasted until it turns to dust; new and fun ways of cooking with these meats are being developed. Alongside the game pies and sausages – we are seeing more and more tasty and unusual combinations, such as; burgers, soups, pasta sauces and even wild game savoury muffins! Every season the number of game food products rises, proving that game can be used just as easily as the more usual meats.
For more information about Game to Eat, or to download recipes or order recipe leaflets and booklets visit www.gametoeat.co.uk