UK BBQ Mag Autumn 2016 - Page 72

72

BBQ Game Special

Tips from the Game Chef

Game works fantastically on the BBQ. You need a meat with good flavour to stand up to the delicious smoky heat the BBQ can give, and game has it by the bag.

Team it with some delicious spicing and you're onto a winner.

The red meats; Breasts of wild duck or pigeon, venison haunch steaks, fillets or loin etc. should be treated exactly like prime fillet - you want to set the meat fibres, but anything over medium rare to medium and you are edging into dangerous territory - the lean nature of the meat means it will easily dry out if over cooked.

The best method is to cook over a high heat, turning once or twice only. It's ready to come off the heat when a skewer inserted into the thickest part of the meat for ten seconds feels warm but not hot when applied to your bottom lip. At this point the meat will be quite rare, but remove from the heat, cover with foil and leave to rest in a warm place for half the amount of time it took to cook it and you should have perfect results.

The white meats, pheasant, partridge etc. work a treat when spatchcocked, especially if you take the time to give them a bit of time in a brine. The same applies to rabbit.

Visit Tom's site or social media for lots more gamey inspiration.

Well as the heat of summer fades, it's time to look to more varied ingredients and cooking styles to keep us all inspired through the autumn and winter. BBQ'ing with Game is wonderful, and pairing it with some unusual ingredients really makes the most of it.

In this special article on cooking game on the BBQ we have some tips from "The Game Chef" Tom Godber-Ford Moore, and 4 great recipes...

www.thegamechef.co.uk

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