Eat Wild: Scottish Game Season

Every autumn we look forward eagerly to the start of game season. Our chef clients are quick to snap up the first offerings from the game preserves and estates in Scotland, but as we receive larger shipments, we offer these delicacies to home cooks.

D’Artagnan is the original source in the United States for truly wild Scottish game birds. Wild Grouse, Wood Pigeon, Pheasant, and Red-Legged Partridge arrive in our warehouse within two days of the hunt. You would need a shotgun to get game birds any fresher.


These wild birds forage on the moors and in the forests; their diet of berries, heather, and tundra, along with constant exercise, gives their meat a distinctive flavor.

After the hunt, the birds are immediately processed in a facility supervised by European Economic Community Inspectors. The EEC inspection satisfies the USDA laws, so we are able to offer game birds despite the prohibition on selling hunted game in the U.S.

Grouse with Foie Gras and Madeira Sauce and Blackberry Compote, by Deana Sidney,

New to cooking game? Check our game bird recipes. Our friend Hank Shaw, of Hunter, Angler, Gardener, Cook, also has a fine collection of game bird recipes and techniques to share. Hank lives entirely off what he can hunt, fish, farm, or forage, and his blog and books are an inspiration.

Ariane Daguin and Hank Shaw at his NYC book launch party for Duck, Duck, Goose.

Get them while you can. Our wild game birds are available in the fall and winter months only, and many game meat aficionados wait with increasing excitement for hunting season to begin. 

We do have to warn you to watch for shot when preparing and eating wild game birds.

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