The term ‘game’ applies to wild animals and birds that are hunted and eaten. It also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer (the latter two can be farmed or wild; quails are always farmed because they are no longer allowed to be shot in the wild.
Generally, ‘game’ falls into two categories. The first is feathered game or game birds, including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon. The second is furred game, including hare, rabbit, venison and ‘wild’ boar. ‘Game’ meat is often considered more flavoursome than farmed meat, and may be a little tougher to chew, depending on the animal’s age.
Discover our growing collection of Game recipes.
This is such a simple and delicious way to cook squirrel. This recipe also works really well with rabbit, pheasant or even chicken.
This roast grouse recipe from William Drabble is best served in late August, when the grouse is still young and tender and blackberries are just coming into season.
A quick spiced pheasant recipe that can be enjoyed on it’s own or as part of a game sharing platter.