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.
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...
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!..
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.