Britain’s rich and varied landscape of rolling fields, dramatic coastline and ancient woodlands has gifted us with a plethora of fantastic furred and feathered game species right on our doorstep. Game birds such as grouse, pheasant, partridge, snipe, wild duck and woodcock have thrived and bred successfully in this environmental diversity, feeding on the countryside’s bountiful resources of food.
By default, game is inherently sustainable, natural and free-range, making it an attractive alternative to farmed meat. ‘Game should be put in the same category as English strawberries, English asparagus and Jersey royal potatoes. Only eaten in the correct season,’ asserts Adam Gray, Michelin-starred chef and fervent champion of seasonal, British ingredients. Not only is game sensationally ‘seasonal British produce’ it is also ‘low in fat and high in protein,’ making it a healthy alternative to more widely consumed red meats such as lamb and beef. What’s more, wild game feeds on a naturally foraged diet which makes the meat leaner and imparts a unique flavour.