Wild duck, with its delicious rich and deep flavour, is a taste to savour. With just a few simple tips, you can make sure your wild duck is cooked to perfection every time.
For a festive feast that’s fit for a king, nothing surpasses a three-bird roast. But don’t worry if there’s only two, three or four of you around the table – our ballotines and game roulades offer the same kingly flavour on a slightly smaller scale.
It’s National Curry Week – and with the nights growing darker and cooler, we need no more persuading to enjoy a spicy warming curry. Both game and goat were made for robust flavours so we’ll be keeping the cold at bay with vibrant dishes that pack a punch...
At this time of year it’s nice to think of cooking game outdoors on the barbecue but with our unreliable British weather outdoor cooking isn’t always practical. We like to use game, such as pheasant or partridge breast in summer salads. You could take any chicken salad recipe and replace it with pheasant or partridge which has a greater depth of flavour...
Think game is just for autumn and winter, think again. Plenty of game is available throughout the year, and what could be better than cooking wild meat outdoors on the barbecue. The smoke of a barbecue really enhances the flavour of game meat and there are plenty of great recipes out there so get barbecuing now!...
Wild rabbit is one of the tastiest and most abundant game meats there is - the phrase ‘breed like rabbits' isn’t unfounded! Along with pigeon it’s the enemy of farmers and rural gardeners for the damage it does to crops and young plants and is regularly culled so we should eat more of it!..
The most plentiful edible wild bird, woodpigeon is available throughout the year. Its meat is versatile with a lovely wild, gamey flavour. Here are our tips for cooking wood pigeon and some of our favourite recipes.
Cooking venison needn't be a treat but it is always delicious! And don't be put off by thinking it's difficult to cook - it's a lovely meat to cook and really easy to handle. Here are our tips for cooking venison and some of our favourite recipes to try.
The pheasant season comes to a close in just a few weeks on February 1st so now is is the time to make the most of the of the bird. Pheasants are perfect for pot-roasting, casseroling or braising.
There's no reason to confine game to winter cooking! Venison and wild boar are available and excellent cooked on the barbecue. Smaller game like rabbit and pheasant freezes really well and we can supply it throughout the year. The smokey flavours will really enhance the meat and there are plenty of great recipes out there so get barbecuing now!..