Huge Success at the CLA Game Fair

We ran a series of game cookery demonstrations on the Countryside Alliance stand Friday through to Sunday. Both Lee Maycock and Mark Gilchrist cooked up a variety of wild game including wood pigeon, rabbit and venison with huge success.

I kept a close eye on how they were getting on and wanted to get as much feedback as possible from the public. Both chefs had sourced the game they were using themselves, truly local and free-range.

The Pan Fried Wood Pigeon (pictured) was simple and cooked in less than ten minutes – giving the chefs time to explain why you should not overcook wild game and the importance of resting the meat once cooked.

The Rabbit wrapped in Pancetta was a real surprise to all that were watching, with the majority not realising how tasty and succulent you can make rabbit. After this weekend rabbit loin has become far more popular – especially as a starter.

The Spice Rubbed Muntjac was again easy and truly effective. Shot by Lee three days previously, he was able to talk about the food with honesty having skinned, dressed, butchered and cooked the meat. He was also keen to point out that all the deer species found in the UK are more than edible and it is worthwhile finding out which is your favourite.

All in all, as always, the demonstrations were a great success. For all that attended, a little was eaten but a lot was learnt.