Eat the Season
In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with The Country Range group and providing information and recipes for their Eats the season feature.
Game falls into several categories:
Small birds including quail, winged game such as duck or grouse.
Ground game hare, rabbit and squirrel.
Big game which is predominantly venison in this country but includes animals like wild boar, moose or caribou.
Games is, of course, wild, predominantly free range and thrives on food from its natural habitat! Game meat is generally low in fat and cholesterol and high in protein and thus a healthy alternative to some other red meats.
Venison has higher levels of iron than other red meat, as does pheasant and partridge which are also a good source of vitamin B(6).
- A quacking dish - Go quackers over this slow-roasted supreme of duck served with parsnip puree, gratin dauphinoise, green beans and blackberry jus.
- Hare-raising - A loin of hare wrapped in pancetta with a pheasant and thyme mousse makes for an elegant main.
- Quirky quail- The small bird that's big on taste. Try serving Norfolk quail with delicious beetroot, pearl barley and watercress. Partridge or pigeon will also work well for this dish.
- Game for anything- for a deliciously different take on game, try and Indian 'Thali' with roast loin of Scottish Speyside venison, chana dahl and bhartha with griddled squat brinjal, peanut sauce, spiced pea puree with fried paneer, mint sauce, aloo gobi, spiced pearl onion salad and roti bread.
- Slate age - The eye catching roast of loin of venison dish features wholegrain Finn Crisp puree, parsnip puree, creamed cabbage with multigrain lardons, wild mushrooms pithivier and tuille.
Author - Stir it Up Magazine