Make your Christmas a truely wild one with British game. Forget the fowl and grab some small game birds such as woodcock, partridge, pheasant, wild duck, pigeon or snipe from your local butcher or supermarket and place them in the middle of the table alongside cranberry jelly, bread sauce and all the usual trimmings.

Game has been a staple food in Britain since man first went hunting to gather his food and it is now enjoying a tremendous resurgence in popularity. Sales of British wild game are soaring higher than those of any other meat this winter. It is now more accessible than ever with supermarkets offering an exciting range of new convenient cuts and ready-to-eat options. So for a truly traditional British Christmas, cooked in approximately 40 minutes and requiring miniscule preparation time, try a roast partridge with cranberry and port gravy. Young game birds are excellent for roasting, older ones are better for the pot.

If patriotism isn't enough to convert you, then think of your waistline! Game is the perfect choice for people wanting a low-fat, low-cholesterol alternative. It is lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins. For example, a roasted pheasant with a simple chestnut stuffing can have around 150 calories per portion. Venison is also high in many vital nutrients like B vitamins, iron, and phosphorus. A loin of venison rolled in walnut with a redcurrant sauce makes a fantastic iron-rich and vitamin-packed alternative to beef. There is also the ecological angle: our countryside is alive with deer which makes venison one of the most enviornmentally friendly meats to enjoy this Christmas.

If turkey is taking centre stage, what about a terrine of local game or a venison carpaccio as a starter? There is also the option of serving something less formal such as a game pie with wood pigeon and venison on Christmas Eve or Boxing Day. A slow cooked pheasant casserole would make a delicious lunch for New Year's Day.

Our top game ideas for Christmas are:
Roast Rack of Venison with garlic and wild mushrooms.
Roast Pheasant with chestnut stuffing
Roast Guinea Fowl with tarragon cream.

All served with bread sauce, roast parsnips, roast potatoes and brussel sprouts.

For a summary of why and when to buy British game click here

For Game recipes and a list of retailers see gametoeat.co.uk