Island Life Magazine Ltd December 2014/January 2015 | Page 107

FOOD

Birds
of a

feather
G

ame is the word used to describe
animals and birds that are traditionally
hunted for food. It falls into two
categories: ‘feathered’ or ‘furred’. Game
is wild, natural and free range with a distinctive
flavour.
It is also an economical alternative to other meat
products, especially at the height of the season.
For example, Pheasant is readily available from
October to February 1; Partridge from September
to February 1, and duck and goose from
September to January 31.
British game travels less far from farm to shop so
regardless of how carbon footprints are calculated
it self-evidently has a lower carbon footprint.
Choosing British means supporting British
farmers whose work helps to keep the British
countryside the way we want it to look.
Before the game reaches the shop it will have
gone through a couple of processes to help bring
out the flavour.
The first is hanging which helps to tenderise
the meat and allows the flavour to develop. The
shorter the hanging time the milder the flavour.
Unlike our ancestors we don’t like strongly
flavoured meat so it is usually hung for days rather
than weeks, ranging from about two days for
rabbit up to 12 days for venison. The exceptions
are pigeon and wild duck which do not require
hanging.
Game is wild, natural and free-range. Your butcher
should be able to tell you the provenance, so don’t
be afraid to ask which estate it has come from.
From oven-ready whole partridges and
pheasant, to portions such as pheasant breasts,
venison fillets, diced venison and even sausages!
So you are sure to find something to suit the
family. Game is good for you. Venison is high in
protein, low in saturated fatty acids and contains
higher levels of iron than any other red meat.
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