Types of Game
Each bird offers something a little different, from subtly flavoured Pheasant to gamey Grouse.
Grouse live free and wild in Britain’s heathery moorlands. The lean, dark brown meat of red grouse is rich and versatile – and contains less than a third of the fat of chicken.
Pheasant is probably the most popular game bird, with good reason. A white meat with a mild flavour, it’s definitely the best place to start if you’ve never tried game before.
This subtly flavoured little bird is sweet, delicate, and as delicious cooked simply as in a complicated casserole. With seasonal vegetables it makes an impressive, yet low effort, roast.
Wild mallard contains less fat and has a much fuller flavour than farmed duck. Each part of the bird tastes unique, and the rich meat pairs perfectly with tart and fruity flavours.
Pigeon is always an attractive choice, due to being a quick and easy source of protein. It has a deep and gamey flavour which is great for pies and stews.