It's fair game...

Another word for Game is Quarry. The word Game originates from the old English term Gamen which means joy, merriment, sport and dates back to the 13th century.

What is Game? The meaning in full is ‘an animal hunted for food or sport’.

This includes;

Winged Game

Goose

Duck

Partridge

Grouse

Woodcock

Pheasant

Ground Game ( for obvious reasons!)

Squirrel (only certain types aren’t certain types protected?)

Hare

Rabbit

Big Game

Venison

Roebuck

Deer

Elk

Moose

Caribou

Bear

Wild Boar

The main Gaming season runs from 1st September through to 10th December but is enjoyed by many until the eve of Spring.

A few facts about our most common gaming breeds.

Did you know?

Pheasant is not native to Britain and has over 30 different races.

A Goose is a female and a Gander is the male – yes the nursery rhyme resonates true! When a Goose’s mate dies the remaining bird will remain unmated, they mourn in seclusion till they die.

Quack, the domestic Duck has over 40 breeds. They have no blood vessels in their feet which enables them to swim in any temperature of water.

A male Hare is called Jack and a female Hare is called Jill! Yes really.

The Partridge lays the most eggs of any bird, these are called clutches and each clutch has an average of 14-15 eggs at a time.

The Woodcock is a rare find, reclusive and well camouflaged – they are known as a ‘clean bird’ so you can literally eat every morsel of them, entrails an all!

Venison is a term for deer but originally it was a term for all game. It is considered to be very good for you as it’s high in protein but very low in fat and cholesterol.

 

And some cooking tips?

1. Venison should always be served rare and be left to rest for 5 minutes.

2. Both Hare and Rabbit have a tendency to dry out so are best slow cooked or braised. Rabbit meat is white and tender whilst the meat from Hare is darker and tougher. Both delicious though.

3. Woodcock should be roasted whole.

4. Goose – to ensure you get a crispy skin you need to ensure it dries out so take the goose out of the fridge a good few hours before you roast.

5. Partridge for one – these are often so small they will only serve one but are delicious roasted if you get a young one. If your bird doesn’t feel too soft to the touch then it’s likely better for the pot roast. Smother the skin with butter either way!

6. Pheasant is probably the most versatile of all game to cook but to ensure tenderness ask your butcher how long it’s been hung for, the longer the better to ensure a really tender bird.

 

Tastebuds ready?

Try our recipe for Game Stew….

 Grey Partridge

Grey Partridge

Daniel Hoadley