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Game

Game


Why buy British game?

‘Game’ 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.

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.

When is British game available?

Game can only be shot during specific times of the years and a basic guide to the shooting seasons is given below. However, increasingly frozen game meat is available year round.

Grouse: 12th August (Glorious Twelfth) to 10th December
Pheasant: 1st October to 1st February
Partridge: 1st September to 1st February
Duck and Goose: 1st September to 31st January
Hare: 1st August to 29th February
Red Deer Stags: 1st August to 30th April (England, Wales and Northern Ireland)
1st July to 20th October (Scotland)
Red Deer Hinds: 1st November to 31st March (England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Sika Deer Stags: 1st August to 30th April (England, Wales, Scotland and Northern Ireland)
Sika Deer Hinds: 1st November to 31st March (England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Fallow Bucks: 1st August to 30th April
Fallow Does: 1st November to 31st March (England, Wales and Northern Ireland)
21st October to 15th February (Scotland)
Roe Bucks: 1st April to 31st October (England and Wales)
1st April to 20th October (Scotland)
Roe Does: 1st November to 31st March (England and Wales)
21st October to 31st March (Scotland)

Why is British game a good alternative to other meats?

British game is lean and lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins.

Pheasant and partridge are particularly high in protein and low in fat, cholesterol and sodium. Both also contain high levels of iron, Vitamin B(6) and selenium. Selenium is an important part of our diet that we often lack and helps protect cells from damage caused by free radicals.

Venison is high in protein, low in fat and has fewer calories than other red meats. Venison is particularly low in saturated fatty acids and contains higher iron levels than other meats.

The flavour and texture of the meat depends on what the animal or bird had been eating before being shot and the length of time it is 'hung' after being shot. The hanging process tenderises the meat and the meat develops a fuller, more 'gamy' flavour. The longer the meat is hung, the stronger the flavour will be.

Game is also an economical alternative to other meat products, especially at the height of the season. Increasingly, however, frozen game meat is available year round.

Visit our sourcing pages  for more information on sourcing British game.  

Delicious Game Recipes.