Talking a good game: recipe ideas for Autumn

The Spectator ran an article discussing ‘what to eat in game season’ last week. The author, Ameer Kotecha, set his stall out early, stating: “So long as shoots are responsibly conducted, game is as environmentally sustainable and ethical as meat-eating gets.”

The author makes a strong case and if you chose to eat meat, it’s true that game is a great way to go. Is it healthy? Yes. Free range? Absolutely. Sustainable? You bet.

In the past, game has been branded as the privilege of the rich or reserved only for those who visit fancy restaurants. But with the availability of products such as venison burgers or steaks in supermarkets such as Aldi, Sainsbury’s and Tesco, game meat is now more accessible than ever before.

Where else can I find game meat?

Venison, rabbit and pigeon are all highly sustainable types of game meat, available year-round. Partridge, wild duck and pheasant and are seasonal ingredients, available from 1 September (1 October for pheasant) to 1 February.

Aside from your local supermarket, there are plenty of other places to source game from. The Eat Game website contains a dedicated section on farm shops, restaurants, game dealers and butchers, searchable by area to help you find a local retailer.

There are also some great companies allowing you to order game online, including the likes of Deer Box and the Wild Meat Company.

There’s a lot to be said for the role of social media in raising awareness of game as an ingredient, too, be it through recipe sharing or otherwise. Facebook groups such as Giving Up The Game, which has 26,000 members, are thriving. This particular example was set up to create a community of people who give away or sell game, all over the country.

How do I cook game?

One of the biggest misconceptions about game meat is that it needs special care compared to ‘normal’ meat such as beef, pork or chicken.

For sure, there’s less fat in game meat, so you don’t want to overcook it. But then, who likes bone-dry, overdone chicken either?

Game meat can be used in exactly the same way as other meat but offers a healthier version. For instance, venison is an excellent source of omega-3 fatty acids and contains half the saturated fat of beef. It’s also lower in calories, cholesterol, salt, and higher in protein.

Like wild deer, gamebirds enjoy a varied, foraged diet and plenty of exercise. As a result, pheasant, partridge and pigeon are all lower in fat, and offer more protein, iron, zinc and selenium than chicken.

As such, using venison mince for a lasagne or replacing chicken breast with pheasant to make your curry will not only give you a fantastic rich flavour, but is also better for you.

The world is your oyster when it comes to cooking game, such is its versatility. Whether it’s pheasant goujons in a wrap for the kids, or wild boar sausages, or venison meatballs (I could go on), there’s not many dishes that you’d find game won’t work for.

Get inspired

If you’re looking for recipe ideas, there’s a lot out there. Search online or head to the Eat Game website for a host of recipes from mid-week dinners to special occasion dishes.

If you’d prefer to listen to some cooking inspiration, the latest series of the Eat Game podcast features interviews with some fabulous chefs, all of whom have a keen interest in working with game. Find out more here or download it wherever you get your podcasts from.

This is independent paid for content from the British Association for Shooting and Conservation – headline sponsor of the Yorkshire Post Rural Awards.