A Wild Venison Masterclass for the Guild of Food Writers April 03 2017

Gill Meller and Peter Harrison

With the fresh, feathered game season well and truly behind us for another year at the Wild Meat Co, we thought we’d turn our attentions to venison, another delicious and fully-traceable, source of meat abundant in Suffolk.  To help illustrate exactly what venison means to us, we invited a group of devotees from the Guild of Food Writers to Suffolk for a wild venison day including a butchery demo and a delicious 4 course lunch prepared by renowned wild food chef Gill Meller.

Jamie & Jimmy Feast on Wild Meat Company Venison February 08 2017

Jimmy Doherty and Robert Gooch of Wild meat Company

Last July, we were thrilled to be contacted by the producers of the popular channel 4 TV show Jamie & Jimmy's Friday Night Feast to ask if we could be involved in a series of features involving wild food. They had an ambitious plan in mind – for Jimmy Doherty to cook one of our delicious fallow deer in his very own Maori-style underground oven...

Perfect Wild Duck February 01 2017

Roast duck

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.      

Game and a healthy diet January 17 2017

Pan fried pheasant fillets

How many of you have maintained your January resolved to eat healthily? Too often eating well seems boring and a sense that you have to give up delicious food, but it doesn’t have to be like that. Game, especially wild rather than farmed, is leaner and lower in fat than farmed meat...

Majestic Two and Three Bird Roasts November 21 2016

Three bird roast

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.

Partridge: the Perfect Introduction to Game November 16 2016

Roast partridge

Partridge deserves a regular spot on every household’s meal plan. Delicate and tender, quick and easy to cook, full-flavoured but not too ‘gamey’ – there’s nothing not to love.

Make the Perfect Game or Goat Curry October 12 2016

Pheasant curry

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...

Win a copy of game cookery book, Recipes from the Woods September 19 2016

Recipes from the woods cookery book

This week sees the publication of an exciting new game cookery book, Recipes from the Woods, by chef and food writer, Jean-François Mallet and we have a copy to give away thanks to the publishers Phaidon...

On the big screen at Aldeburgh Food & Drink Festival September 16 2016

Wild Meat Company film

We were thrilled to win a competition held by Suffolk film makers Outhouse Filmworks to create a short film about the Wild Meat Company.  Outhouse have been filming with us over the summer months and produced a fantastic short film about the Wild Meat Company.

Top Tips for Cooking Grouse August 12 2016

Roasted grouse
Grouse tastes like no other game - for some people it’s the superlative game bird. They live and feed on moorland heather and bilberries which give complex flavours to the dark red meat. Tim Maddams in his excellent River Cottage Handbook on Game says “Grouse meat is a joy. Its flavours is divine: strong enough to carry spices but sweet enough to serve simply, hot or cold.”...

Our Top Ten Tips for game meat salads July 04 2016

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...

Meet the producer - Sutton Hoo Chicken June 27 2016

Sutton Hoo chicken

We’ve worked closely with our friends at Sutton Hoo Chickens for many years and their chicken is always popular with our customers for good reason.

How to Barbecue Game Meat May 11 2016

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!...  

Suffolk Food & Drink Awards 2016 - Finalists May 04 2016

We were thrilled to be shortlisted for the Suffolk Food & Drink Awards this spring! In such a food rich county as Suffolk the competition is tough. The annual awards celebrate the inspired individuals and businesses that work hard to bring great produce to our plates and glasses, and illustrate just how important the food and drink sector is to Suffolk’s economy....

How to Cook Rabbit April 12 2016

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!..

Meet our Pantry Producers: Marsh Pig April 07 2016

Marsh Pig produce hand-made charcuterie in Norfolk. Their venison chorizo, wild boar salami and wild game and slow gin salami are popular with our customers so we thought you might like to find out more about Marsh Pig so we spoke to founder Jackie Kennedy to find out more.

Perfect pigeon - Cooking tips and recipes March 15 2016

Wood pigeon breast

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.

How to cook venison March 07 2016

How to cook venison

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.

Blythburgh Free Range Pork from Wild Meat Company February 09 2016

Blythburgh Pork

We’ve recently started selling a range of farmed meat through our web site sourced from local farms we know and trust. Our aim was to make it easy for our customers to use our web site as a one-stop-shop for quality and ethically produced meat.  One such local supplier is Blythburgh Free Range Pork, a family business based close to the Suffolk coast near Southwold...

Meet our Pantry Producers: Chazwinkle's January 13 2016

Last autumn we launched the Pantry selling delicious rubs, relishes and other great accompaniments to go with game. We thought you'd like to know more about the people producing these delicious products so we're started by talking to Charli Elphinsonstone founder of Cambridgeshire-based, Chazwinkle's...

Make the most of pheasant January 07 2016

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.

Wine and game pairing November 11 2015

Eating game is a bit of a treat and deserves a good wine to go with it. 
Expertly hung game meats develop complex aromas and flavours.  Pairing the right wine with these flavours can be part art and part science, but a few simple rules can help to guide you to a perfect match...

Special Offer: Wine Case from Davy’s Wine Merchants. November 02 2015

We’ve teamed up with Davy’s Wine Merchants to create a case of wine specially selected by their wine experts to pair well with game and available for a special introductory price...

Grouse - now available for Autumn 2015 September 13 2015

You may have read that this year’s late snow and cold spring and summer in the northern uplands where the grouse live have had a real impact on grouse shooting this season. So it is with some irony that it is this year that we have added grouse to our range of feathered and furred game!