Go wild with game for Burns Night

Game specialist Wild and Game is encouraging people to give Burns Night a twist this year by putting game on the menu.

The company, which is on a mission to get game more widely enjoyed all year round in the UK, has released three recipes that re-work Scottish classics with game as a key ingredient, just in time for Burns Night on Monday, January 25th.

The recipes include pheasant cock-a-leekie soup, haggis and venison Wellington and home-made venison haggis with roasted tatties and neeps and buttered kale.

Since it was launched in 2017, Wild and Game has been promoting game as a lean, healthy and sustainable source of meat. It sells a wide variety of game products such as pies, pasties and ready-meals, along with ready-to-cook meat sourced from UK game dealers. Its website also features plenty of recipe ideas for cooking with game.

Steven Frampton, Wild and Game’s co-founder, said: “The art of cooking with game has to some extent been forgotten in the UK, with many people having never even tried this sustainable, healthy and readily available source of British meat. We’re working to show people how easy and versatile game is as an ingredient, and these latest recipes do just that.

“Giving your cooking a game twist adds real variety and interest to your meals, and with Burns Night coming up we wanted to highlight how perfectly game suits traditional Scottish cooking. We hope this will give people a Burns Night with a difference.”

You can see all three recipes at www.wildandgame.co.uk/category/recipes and order ingredients by calling 0800 433 43354 or visit www.wildandgame.co.uk