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.
Now that the clocks have changed and the evenings are longer, it’s time to savour the vibrant flavours of spring. Versatile game lends itself just as well to these quick and fresh meals as it does to hearty feasts so, whatever the weather does in changeable April, our seasonal ideas should steer you through.
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.
Following on from the success of our fabulous wild venison masterclass with Gill Meller and the accompanying tour of the Wild Meat Co premises for the Guild of Food Writers, their President, and esteemed Daily Telegraph food writer, Xanthe Clay, was also treated to a Suffolk wild venison experience recently.
Many Americans consider squirrel the best meat in the woods – yet very few Brits have even tried it. Sweet and nutty, squirrel is a highly sustainable and delicious meat that we would like to see on many more plates.
Helping consumers learn all about wild game and its provenance, traceability and preparation, is a massively important part of what we do at the Wild Meat Company. Education plays a vital role in getting people to understand the ethical and nutritional benefits associated with sourcing food that has been neither intensively reared, not industrially killed.
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.
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...
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.
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...
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 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.
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...
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...
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.
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...
