If you prefer to eat natural, unprocessed foods, why shouldn’t your cat or dog enjoy the same? That’s the thinking behind the current trend for ‘BARF’ (Biologically Appropriate Raw Food) diets for pets. Want to know more about raw feeding? We take a closer look.
February marks the end of the wild duck and hare seasons. Conscientious eaters will also want to put venison, wood pigeon, rabbit and squirrel on their menus this month. Try these sustainable meats with succulent forced rhubarb or get foraging for young nettles, chickweed and velvet shank mushrooms.
On cold January nights, it can be difficult to stick to New Year resolutions to eat well. The good news is game is naturally leaner and higher in nutrients than mass farmed meats. It’s also ideal for batch cooking into nourishing soups and pies with other seasonal ingredients, including celeriac and celery.
Our free-range geese are reared not far from us by Philip Hunter of Yew Tree Farm, where they enjoy a happy, natural life on a diet of foraged grass and home-grown cereals. We spoke to Philip to find out why this is so important and why he recommends goose for your Christmas dinner.
When cold winds bite, warm yourself up with autumnal stews and mouthwatering roasts. Game is the unreserved star of the show now, supported by frost-sweetened vegetables and roasted chestnuts.
When it comes to turkey, it has to be free-range and high-welfare. Our near neighbours Keith and Paula Southey of Gluepot Farm give our free-range black, bronze and white turkeys a very happy and healthy life. We caught up with Paula to find out more about their turkey farm and what makes their birds so tasty.
Goat is a staple meat around the world yet rarely makes it on to British plates. If you’d like to give it a go, follow our cooking tips to discover for yourself just how good goat can be.
Deciding what to cook for dinner is never more exciting than it is in October. The game season is in full swing and autumnal fruits and vegetables provide depth and sweetness to comforting meals.
It’s an exciting time for game lovers with new-season partridge and wild duck fresh on the menu alongside hare and grouse. Guinea fowl is also at its best in early autumn and with an abundance of wild fruit available for sweet accompaniments as well as aubergines, peppers and other tasty vegetables, cooking this month is a true pleasure.
Many grouse shoots have been cancelled this year due to reduced numbers, which are the result of this year’s extreme weather. We provide an update on the situation and explain why the weather conditions have affected grouse so severely.
With so many indoor and outdoor smokers now on the market, smoking meat and fish at home is easier than ever before. We show you how to add the flavour of woodsmoke to your favourite game and share some top tips from Charlotte Pike, author of Smoked.
The first of August marks the start of the hare season while the grouse season famously begins on the Glorious Twelfth, when gardens are full of tasty ripe accompaniments… August is also a great month for fish and we’ve got some fresh ideas for our smoked haddock and an underused British classic, kippers.
Gardens, hedgerows and woodlands provide rich picking in July. Combine foraged mushrooms with wood pigeon, wild venison or rabbit for seasonal dishes that are 100% wild and 100% delicious or raid the garden for a feast with summer fruits or vegetables.
When people try genuine wild boar, they’re often surprised how different it is to pork. If you’ve yet to taste the unique and moreish flavour of wild boar or you’d like advice on the best cooking methods, here’s what you need to know.
May gave us all a chance to rediscover the joy of al fresco cooking and eating with its glorious sunshine. Now that June is here we’re fully up to speed and ready for some new ideas! Get ready for strawberry season, fruity chutneys to pair with barbecued game and picnics, early summer vegetables, and a salty taste of the seaside.
May is here and tastes amazing. The asparagus season is here, Jersey Royals are finally available, and the barbecues are out. Life is good! If you want to make sure you don’t miss out on this month’s bounty, read on for our guide to the best of May’s seasonal ingredients.
Spring may have been delayed by the Beast from the East this year and the first few days of April have been less than promising. Nonetheless, spring is still determinedly springing in gardens and fields across the country, bringing plenty of new-season ingredients to enjoy with year-round game.
What should we be eating this month to make the most of March’s seasonal ingredients? Many game seasons are now closed but there are still plenty of delicious fresh game options to pair with the last of the winter crops and early spring fruit and vegetables.
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.
If you’re looking to lose weight, tone up, or build muscle, many fitness experts will recommend a high-protein, low-carbohydrate diet. Wild game is generally higher in protein and nutrients than farmed meats, while also being lower in fat – which is why Hollywood’s Chris Pratt said he would only wild meat on the diet he dubbed his ‘game plan’.
It was Katharine Hepburn who said, “If you obey all the rules, you miss all the fun.” When it comes to choosing the centrepiece for Christmas dinner, there’s only one rule that we never break, and that’s just make sure it’s tasty!
Would you like to come home to a hearty pheasant casserole or partridge curry created by River Cottage’s former Head Chef Tim Maddams? And feed someone in crisis at the same time?
For game lovers, the unique rich taste of hare is a delicacy. Fortunately for us in Suffolk, hare is abundant despite concerns about populations in the South-West and elsewhere in the UK. It’s a regular feature on our menus, thanks to our continuous supply – and we’d like to ensure it remains a taste everyone in the country can savour.
Cucumber sandwiches, mass-produced barbecues and stodgy sausage rolls are never going to cut it for fans of the big flavours of wild meat. For us, eating flavoursome game and wild food in the great outdoors is one of the joys of summer – and we’ve got some great ideas to make this summer the tastiest yet.