Wild & Game’s recipe boxes come with all the game meat you need for seven meals, and a free recipe booklet themed around the countries of Europe.
The latest includes Greek-style partridge souvlaki, Spanish tapas-style wild boar meatballs, Italian style venison cannelloni, German wild boar schnitzel, Hungarian venison goulash and French-inspired pheasant coq au vin.
Founded in 2017, Wild and Game is a leader in the growing market for game, which many people are embracing as a more interesting alternative to the usual supermarket options, as well as having relatively low food miles and being lower in fat and higher in protein than farmed meats. Game meat – in particular rabbit and venison – can also be a much more sustainable option.
The Wild & Game website is at www.wildandgame.co.uk.
This recipe for Scandinavian Pheasant in Dill Sauce serves two.
See also: Montadito of Pork Fillet with Grilled Manchego Cheese and Padron Pepper
- 4 Wild and Game pheasant breast fillets
- A big handful of dill, chopped
- 500ml chicken stock
- 1 onion, diced
- 4 tbsp creme fraiche (French if possible, because it won’t split)
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tbsp cornflour
- Black pepper
- A glug or two of olive oil
To serve: new potatoes
- Heat the olive oil and fry the onion in it until soft.
- Add the pheasant and cook until the meat has whitened on the outside.
- Add the stock, lemon juice and honey.
- Cook for 20 minutes with the lid off.
- Add the crème fraiche and dill. Adjust seasoning.
- Mix the cornflour with a little water until smooth and pour into the pan. Stir until the sauce thickens.
- Serve with new potatoes.