Chefs and food-lovers in Pembrokeshire are going wild for game after an inspirational masterclass in game cookery by Welsh celebrity chef Angela Gray.
Feedback from the event at the Merlin Theatre, Pembrokeshire College, on Wednesday, January 17, revealed that many people, particularly those who don't work in the catering industry - are now more confident about the idea of cooking game.
"Although game is really popular now on restaurant menus, many of us are still hesitant about cooking it ourselves," said Kate Morgan, food officer for Pembrokeshire County Council.
"This masterclass has definitely boosted people's confidence and hopefully will lead in turn to a boost in orders at local butchers for all sorts of game, from venison to partridge, pigeon, duck and pheasant."
Angela Gray, aided by students from Pembrokeshire College's Chefs Club, cooked a variety of mouth- watering dishes which were enthusiastically tasted by members of the audience.
Recipes included a pheasant dish from Paris, wild duck, venison in pastry with pomegranates, game casserole, grilled venison with chestnut glaze, and pot roast pigeon with Pant Mawr farmhouse polenta and truffle oil.
The game was provided free of charge by game dealers Willow Game and each dish came with a wine recommendation by Celtic Wines. The evening was organised by Pembrokeshire County Council with the BASC (British Association of Shooting and Conservation) and Pembrokeshire College's Chefs Club.
Meurig Rees, BASC country officer, Wales, said: "Game is a healthy, nutritious and sustainable food source."