FROM pheasant to venison, wood pigeon to hare — a drive to get people cooking and eating game was spearheaded by the launch of the Great Game Guide at Lewtrenchard Manor last week.

Chefs Peter Gorton and Matt Peryer, head chef at Lewtrenchard cooked up some delicious game canapes to give guests a taste of what can be achieved with this low fat, free range meat which has intimidated the British housewife for years.

The Great Game Guide, created by Country Sports South West in association with the British Association for Shooting and Conservation (BASC), is the first of its kind in the South West and aims to highlight the large selection of game dishes available across the region in restaurants like Gortons in Tavistock, Gidleigh Park at Chagford, Blagdon Manor at Ashwater and The Arundell Arms at Lifton — as well as encouraging more people to eat seasonal game.

The foreword to the guide is by one of Britain's best known Michelin chefs ( the youngest to be awarded three Michelin stars) Marco Pierre White who has shot and cooked game throughout his professional career.

Annette Cole, senior manager of Country Sports South West said: 'We're delighted to announce the launch of this guide.

'The South West has a huge amount of food and drink establishments and this is a great way of highlighting some of those who regularly provide game on the menu.

'Eating responsibly sourced game plays an important role in the promotion of country sports across the South West and also offers a great low fat, high mineral alternative to conventional meat.'

Peter Gorton said he would love to get more people cooking and eating game.

'It's educating people really about the benefits of game,' said Peter.

'Not only does it taste delicious but it is plentiful and you can get it in your local butchers.

'If people come to the restaurants and try it for the first time hopefully they will see how delicious it can be. People need to ask more of the chefs, in terms of how to cook game and the ingredients they use.

'They should not feel intimidated and chefs love talking to the public about what they do.'

From pan-fried loin of venison in Cornwall to roasted saddle of hare in Wiltshire, the guide boasts dishes to tempt even the most modest of palettes and is available in all the restaurants and inns featured within.