British Game with a Change

11/11/2022

This week is British game week. It’s a great opportunity to try out some inspiration, some new recipes and offer something a little different. Game is one of the healthiest meats available and has many benefits for you to offer to your family or to your customers. Game meat is is a fashionable choice in restaurants and astro pubs, but it’s available for everyone.

What is game?

Game meat includes meats such as grouse, pheasant, venison, partridge, and wood pigeon. Game lives in the wild and is raised in the heathers and moorlands of the UK. Choosing to eat meat without harming the planet is possible by choosing to eat wild from species whose populations need to be managed. Although you might be more used to mass produced chickens, game meat is sustainable, ethical, and delicious.

The benefits of game meat.

• It’s naturally low in fat and cholesterol making it a heart healthy choice
• It’s high in iron and important B vitamins
• The animals are wild and can walk, run and roam all day
• Wild meat is also free of hormones or additives due to it’s natural diet
• It’s great for your carbon footprint, often locally sourced and not flown in from another country

How can I cook game?

You can cook any meat recipe you would normally use with game. How about venison nachos, game pie and mash, pigeon risotto or pheasant chimichangas?

Take a look at one of our favorite quick and easy recipes from eatwild.co for Pheasant Pakoras.

Pheasant Pakoras

Ingredients 700g Boneless pheasant, cut into bite-sized pieces 2 tbsp Cornflour 50g Rice flour 40g Gram flour, sieved 3 Dried chillies, crushed or 3 green chillies, finely chopped ½ tsp Chilli powder ½ tsp Curry powder ½ tsp Ground coriander ½ tsp Cumin 2 Small onions, chopped Small bunch of coriander, finely chopped Vegetable oil, for deep-frying Sweet chilli sauce or green chutney, to serve

Method

Place the pheasant in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands.

Add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding).

Squeeze a small amount of the pakora mixture together before carefully lowering into hot oil with a spoon. Fry for 6-8 mins, turning regularly, until cooked through and browned all over.

Serve your great pakoras using some of our great range of Crockery and if your following your pakoras with a curry why not take a look at Cooksmill range of Indian Tableware.