Whether you’re cooking a full Christmas dinner, a few nibbles, or catering for a complete New Year’s Eve party, we’ve got you covered with a selection of recipes.
– Features
The thought of entering the BASC gamekeepers’ classes at Crufts may be a daunting one but Brian Twigger explains why it’s worth making the trip.
Martin Puddifer takes a closer look at non-traditional gundogs that are every bit as successful as the more common known ones.
Gareth Dockerty considers the opportunities presented by attending events where the value of face-to-face interaction is often questioned.
To appreciate craftsmanship is to look beyond what an item is and delve into how it came to be, says Will Pocklington.
The Wyre Pie Company is just one of the businesses to benefit after winning an Eat Game Award – find out how business and life has changed.
Shooting should be about quality rather than quantity, says Sir Johnny Scott. This article first appeared in the latest issue of Shooting and Conservation.
As we celebrate Great British Game Week several BASC staff share their favourite tips and tricks for making game sausages and burgers.
BASC head of press relations Jack Knott talks good game handling. This article was first published in the latest issue of Shooting and Conservation magazine.
When it comes to making the most of your game meat there are a range of tools we recommend for every kitchen, our wild food ambassadors put several of them to the test.
