British wild game is more readily available now than it has ever been; you can find pigeon, rabbit and venison in butchers, supermarkets and on restaurant menus, but, you can’t beat that mid-season time of year, when pheasant, partridge and grouse become available.
The Great British Game Week (#GBGameWeek) highlights everything that is fantastic and British about wild game. It is consequently dedicated to promoting the produce of our shoots, game dealers, butchers and farm shops and encouraging a wider audience to try game. Having grown vastly in popularity over the last decade, it is important to sustain the progress that has been made and continue to persuade even more of the public to try and enjoy this nutritious and wild food available on our doorstep.
With a distinctive flavour, game is as free range your meat can come. Whether you have shot it yourself or purchased it through a third party, sit comfortably knowing your cooking some of the freshest, healthiest meats available. We’ve picked out some of our favourite game recipes to share with you. All of the following can be adapted for cooking on an outdoor kitchen, fire pit or other grill, which will add a true wood-fired taste to the distinctive flavours of wild game