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.

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.

Think game is just for autumn and winter? Think again! There’s plenty of delicious fresh game available throughout the year – and we know no better way to spend a summer evening than cooking wild meat outdoors on the barbecue...  

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....

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.

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...

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...

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.

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...

We're giving you the chance to win a Suffolk BBQ box containing a selection of delicious game products, free range Sutton Hoo chicken and the best BBQ sauces on the land (in our humble opinion!)...



There's no reason to confine game to winter cooking! Venison and wild boar are available and excellent cooked on the barbecue. Smaller game like rabbit and pheasant freezes really well and we can supply it throughout the year. The smokey flavours will really enhance the meat and there are plenty of great recipes out there so get barbecuing now!..

We’re thrilled to hold the be one of a few small businesses to hold the Suffolk Carbon Charter which recognises that we take our carbon impact seriously.  Following an assessment in March, the Suffolk Carbon Charter panel approved the Wild Meat Company for accreditation to the Carbon Charter at Bronze Level...