British Game Week (20-27 November) is all about highlighting the importance of our game hunting heritage, whilst also promoting the quality of some of what would be considered “less popular” meats from around the British Isles.

The entire week – run by BASC’s Taste of Game campaign and the Countryside Alliance’s Game to Eat campaign – will consist of a wide variety of events, dinners and special offers promoting game to the Great British public.

If you haven’t tried game before, we encourage you to do so! As foodies ourselves, we will be sure to get involved and get tasting some meats we might never ever have considered before.

The celebrations kick off with the Great British Game Food Festival at Borough Market on Saturday the 19th of November.

A mini-festival purposely designed to celebrate wild game food at the iconic London market.

If there was ever a time to try something new, maybe some roast pheasant, crispy roast duck, succulent rabbit or maybe even a Venison steak.

“Now, more than ever, our society is demanding healthy, traceable, and sustainable meat. This event is being launched to showcase that game meat ticks all these boxes,” states the Game Food Live website.

Whilst there are those that do not agree with game hunting or the eating of game – and we understand those concerns – there are strict rules and regulations as to what you can and cannot hunt for the purposes of food.

Not limited to just the bright lights of London, there are a number of events throughout the country, so keep your eyes peeled for events in pubs, restaurants and farms up and down the length and breadth of the United Kingdom.

Such is the flexibility of game meat, we’ve got our eyes set on Partridge Carbonara. A simple pasta dish ‘gamed up’. The sauce really compliments the game and turns it into a fun little dish that takes all of 20 minutes.

Partridge Carbonara

A photo posted by Kat Eats LA (@kateatsla) on Nov 16, 2016 at 6:31pm PST

Difficulty: Easy

Serves: 2

Preparation: 5 mins

Cooking: 20 mins

Ingredients:

4 Partridge Breasts (2 per person)

Eggs

Double Cream

Cheese

Spaghetti

Seasoning

Method:

Boil some water and cook the spaghetti for 8-10 minutes, depending how you like it.

At the same time fry the partridge breasts in some butter, two minutes MAX on both sides and leave to rest.

Whip some eggs and cream together, alla carbonara and add the cheese. As soon as the spaghetti is cooked drain it.

Then place it all together back in the saucepan and on a low heat for a couple more minutes, stirring all the time. Different, quick, tasty and fun.

For more information on the Game to Eat scheme and some spectacular game recipes, where to buy game and menu ideas, please visit: www.gametoeat.co.uk

To view the Game Food Live event and to find out more of the festival itself, please visit: www.gamefoodlive.com