Hare, venison, game, partridge, pheasant – I love game
Next time you walk down the supermarket aisles, you may well see game on the shelves. If you do, give it a go! Be brave! These are some of my favourite types of game:
Furred Game
Venison
Without doubt, my favourite meat. There are five different kinds of venison in the UK: red deer, fallow, sika, muntjac and roe deer. Some are available all year round. My favourite is the roe deer, which is more ‘gamey’ in flavour. It’s low in cholesterol and very healthy, so is definitely one to try. You may see it in restaurants paired with a bitter chocolate sauce, but at home just cook it like a steak – ‘au poivre’ if you like.
Hare
Did I say venison was my favourite? Actually, it’s a toss up between venison and hare. Hare has a much darker, more strongly flavoured meat than rabbit. Jugged hare, made with a sauce using the hare’s blood, is the classic preparation. In Italy, you might find hare ragout with pappardelle pasta.
Feathered Game
Grouse
This comes into season on 12 August each year – 'the Glorious Twelfth' as it’s known. One bird is one portion. The flesh is dark in colour with a distinctive flavour. The younger ones can be roasted; later in the season (which ends 30 November), they should be braised or casseroled.
Partridge
The French red-legged partridge is now more common than the British grey partridge. It’s a good roast ‘à l’anglaise’ with potato or parsnip chips and bread sauce or in a pie with creamy wild mushroom sauce. The best way to cook game birds is on the bone, but it’s quicker to skin them and pan-fry them.
Pheasant
One of the best value meats on the market. It’s important not to overcook them – that’s when they dry out. They’re excellent roasted with red wine jus and my bourguignon garnish. A great homegrown ingredient.
Woodcock
It’s the king of game birds. In the restaurant, we’d roast it with its intestines mixed with foie gras and spread on toast. It’s usual to split the heat to expose the brain – gourmands like to suck the brains out.
