The competition, contended over three stages by members of the SWRI, has been won by Helen Gibson and Margaret Dick of the Dunbartonshire SWRI Federation.
Their menu comprised a trio of game birds terrine served with plum and orange sauce, green salad and pistachio oatcakes, followed by pan-fried venison with bramble sauce served with tangy mashed potato and buttered asparagus and a lemon posset with elderflower and martini jelly served with Scottish butter shortbread biscuits (pictured).
The pair won £100 tickets to the Scottish Rural Awards on 26 March – the SCA’s awards for the best of Scotland’s rural businesses and communities – at Our Dynamic Earth in Edinburgh, where their menu will be recreated for the 300 guests by chef David Veal.
Scottish Countryside Alliance director Jamie Stewart said: “The Countryside Alliance’s Game to Eat campaign is working hard to put our country’s healthy, wild and sustainable game on to the plates of people all over Scotland and the UK. We sought the assistance of the SWRI to find new recipes and introduce game to a new market.
“The results were amazing and we had great fun sampling the recipes. The standard was very high but Margaret and Helen’s dishes were the one that impressed our judge, David Veal, the most. We look forward to welcoming them and the other four finalists to the Scottish Rural Awards.”
For more information, contact Countryside Alliance head of media Charlotte Cooper on 0207 8409220 and 07500 834163 or email [email protected]
Notes for Journalists:
• Game meat refers to the meat from any land animal that is hunted for food. Game is the collective number for a number of wild meats – deer, boar, rabbit, hare, pigeon, partridge, pheasant and grouse, duck, woodcock and snipe and even the grey squirrel.
• Game’s health credentials can be found here – http://www.gametoeat.co.uk/article/nutritional-facts
• Recipes can be found at www.gametoeat.co.uk