All game is lean meat and care should always be taken during cooking to prevent the meat drying out. Young, small birds can be wrapped in bacon to add flavor and prevent drying. Older birds will usually benefit from longer slowing cooking, in a casserole or a pie.
Types of Game in Great Britain and Ireland
FurredHare
The hare can be found in open farmland but usually only from a distance. It is best eaten young, while tender, but older makes a great Jugged Hare, or casserole. Older hare may be marinated, larded (strips of fat inserted into the meat) or wrapped in pork fat to counteract any tendency to dryness.
Rabbit
Wild rabbit is once again widely available in Great Britain after the disease Myxomotosis eradicated many in the 1960's. Unlike the farmed varieties, wild rabbit is stronger and gamier in flavor but equally they are less meaty.
Wild (and certainly not farmed) rabbits do not need to be hung but often will benefit from a marinade in wine and herbs.
Deer
It makes no difference whether a deer started its life in the wild as a red deer, roe, fallow or muntjac; once 'bagged' (killed) they all become venison.
Venison is widely available, wild or farmed and makes a delicious and healthy meal. Like all game is can have a tendency to dryness so again benefits from a marinade or wrapping in pork fat. The more tender cuts (fillet, saddle, loin and haunch) make a good roast and the rest of the animal good sausages, casseroles and pies.
Wild Boar
Once extinct in Great Britain surprisingly the wild boar is back thanks to a few rogues boar escaping from farms in the 1970's and 80's. The main threat now tofree wild boars comes from hunting and controversy reigns throughout Great Britain about this practice. The availability of wild boar meat therefore comes predominantly from farmed wild boar.
Wild boar meat is dark, lean and has a strong pork-game flavor. The top part of the leg makes a good roast, smaller cuts of steaks and cutlets can be grilled or braised. The remaining parts make a delicious casserole with the addition of red wine, herbs and garlic.
Feathered Game
- Wild Goose
- Wildfowl - ducks, mallards.
- Quail
- Orlotan, Woodcock, Snipe
- Pigeon
- Partridge
- Grouse
- Wood Grouse or Capercaille
- Ptarmigan
- Pheasant
- Guinea Fowl
