There really is nothing like homemade gravy made from a proper meat stock. And it’s not as difficult or time-consuming as you might imagine. Want to know how to make your own stocks and gravy? Read on!
This Christmas, we may not be able to sit at the same table as all our loved ones but we can still come together in spirit. Here’s our suggestions for sharing a warm and comforting Christmas on a smaller scale.
When the leaves are falling on a crisp autumn day and the sunlight fades, there’s nothing more satisfying – or more British – than a tasty dish made with wild game and apples.
The Country Food Trust was set up to provide nutritious game-based meals to people who need them via foodbanks and charities. The Wild Meat Company have supported the charity since its creation by donating prepared pheasant for these meals, and this month we will be donating an extra £1 for every online order we receive during the month of June.
We’re always excited to meet someone as passionate about wild food as us – and nothing inspires Hannah Thomas more than the flavours and possibilities of wild meat and foraged edibles. Read on to discover the inspiration behind Hannah’s wild food journey and her favourite ingredients to combine with game.
We hope that you and your family are keeping well in these worrying and uncertain times. We are conscious that concerns about a future government lockdown has led to some stockpiling of food but we are happy to advise that we are equipped to cope with the increased demand for our products.
Glorious Game is this season’s brand-new must-have game cookbook filled with delicious recipes from 101 of UK and Ireland’s best-loved chefs and food writers, including Tom Kerridge & Tom Aikens. Get your hands on a beautiful hardback copy (RRP £40) along with a mixed box of game to cook by entering our competition for your chance to win both in our autumn competition
We can hardly believe it’s 20 years since Paul and I launched the Wild Meat Company to share our passion for wild game with the nation. To celebrate our 20th birthday, we’ve compiled our top 20 surprising facts about wild game. How many did you know already?
Eating less meat is a change we’re all being urged to make to help cut greenhouse gas emissions. But we don’t need to stop eating it all together – we just need to switch to conscientious choices, such as abundant and sustainable wild game.
To celebrate National BBQ week, we’re giving you the chance to win a very tasty prize including a Wild Meat BBQ Box packed with five family-sized packs of ready-to-barbecue products plus all four Stokes sauces and a handy Stokes tote bag and tea towel.
The Wild Meat Company is delighted to have received a Silver award from the Suffolk Carbon Charter in recognition of our commitment to minimising our energy use and carbon emissions. From the outset, environmental sustainability has always been a priority for us. If you’d like to know more about the many ways we strive to protect our planet, read on!
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.