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An Introduction to... Cooking with Game

An Introduction to… Cooking with Game

Original price was: ₹800.00.Current price is: ₹500.00.

This is a guest post in association with The Wild Meat Company. If you are in the UK you can save 10% on all orders of game from The Wild Meat Company using discount code CKBKWILDMEAT10 at checkout.

By Robert Gooch

Choosing wild game has so many advantages and benefits for the planet, and for you.  Alongside being a sustainable choice and reducing your carbon footprint, you can enjoy tasty and versatile meals at an affordable price.

It’s easy to make swaps from your usual farmed meats to create delicious mid-week meals; choose wild venison steak over beef, pheasant or partridge instead of chicken in a curry, a rabbit ragu instead of beef mince or even a wild duck for your Sunday roast.

Wild game enjoy their lives in natural surroundings, which in turn provides us with meat which is healthy, low in fat and cholesterol and high in iron, protein, vitamins and minerals.

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Pheasant with Mushrooms, Baby Onions & Tarragon from Gary Maclean’s Scottish Kitchen

For a beginner, a great place to start is with the mild, but moreish, flavours of pheasant and partridge. They are both versatile options to cook with from casseroles, curries or pot roasts for whole birds, or pan frying.

Braised Venison with Carrots from British Seasonal Food by Mark Hix

Top in the Class for its sustainability credentials, this lean, tender and flavoursome meat makes it a very popular choice. Different species vary in flavour and texture. Choose from burgers, steaks, mince, roast haunches, shanks, chops, tenderloin fillets and even butterflied haunches or whole muntjacs as an impressive centrepiece for a celebration.

Roast mallard, braised Savoy cabbage & bread sauce by Martin Wishart in Glorious Game

Wild duck has much less fat but has a much stronger flavour than farmed duck and a richness that lends itself to a variety of dishes. Wild ducks come from various different species, each with its own unique size and characteristics. Mallard is the largest, followed by Wigeon and Pintail. Teal is the smallest but is often praised for its delicate texture and flavour.

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