It’s not to everyone’s taste, but for those who have the taste nothing else will satisfy. We’re talking about wild game birds.
Our Wild Scottish Game Birds are hunted on estates in the U.K. and flown over the pond to us within 24 hours. It’s very rare to get truly wild game, as U.S. law prohibits the sale of hunted animals. Unless you are a hunter, or know one, it’s not possible to get game meat like this.
When the season begins our chef clients snap up the limited supply for their festive game dinners. This is a tradition that goes back to the 1800s in London when chefs competed to serve the first game birds of season.
As the weeks go by and our stock increases, game birds are made available on our website for home cooks.
Just a few of these special birds have gone into the freezer this season, and are now 40% off this week in our freezer sale. You need hunter-like reflexes to bag one of these birds – so shop fast.
Cooking Wild Game Birds
For the historically-minded home cook the blog Lost Past Remembered is a great resource for game recipes. All of Deana Sidney’s recipes and recreations come with an interesting story. The Grouse with a Foie Gras and Madeira Sauce & Blackberry Compote is her favorite recipe of the game birds she has cooked.
This Panned Partridge Port Wine Sauce is based on a recipe from Derrydale Game Cookbook and involves not only gin, but also port. We like that idea!
Now, with a wood pigeon … you are talking about the true game flavor. This one has the strongest taste of all the game birds, and Deana made A Rare Fricase, based on Robert May’s 1684 recipe.
Are you eating wild game this season? What have you tried? If not, are you willing to take the plunge? Let us know on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter and tell us what’s cooking.