Would you like to come home to a hearty pheasant casserole or partridge curry created by River Cottage’s former Head Chef Tim Maddams? And feed someone in crisis at the same time?
For game lovers, the unique rich taste of hare is a delicacy. Fortunately for us in Suffolk, hare is abundant despite concerns about populations in the South-West and elsewhere in the UK. It’s a regular feature on our menus, thanks to our continuous supply – and we’d like to ensure it remains a taste everyone in the country can savour.
Following on from the success of our fabulous wild venison masterclass with Gill Meller and the accompanying tour of the Wild Meat Co premises for the Guild of Food Writers, their President, and esteemed Daily Telegraph food writer, Xanthe Clay, was also treated to a Suffolk wild venison experience recently.
Many Americans consider squirrel the best meat in the woods – yet very few Brits have even tried it. Sweet and nutty, squirrel is a highly sustainable and delicious meat that we would like to see on many more plates.
Helping consumers learn all about wild game and its provenance, traceability and preparation, is a massively important part of what we do at the Wild Meat Company. Education plays a vital role in getting people to understand the ethical and nutritional benefits associated with sourcing food that has been neither intensively reared, not industrially killed.
With the fresh, feathered game season well and truly behind us for another year at the Wild Meat Co, we thought we’d turn our attentions to venison, another delicious and fully-traceable, source of meat abundant in Suffolk. To help illustrate exactly what venison means to us, we invited a group of devotees from the Guild of Food Writers to Suffolk for a wild venison day including a butchery demo and a delicious 4 course lunch prepared by renowned wild food chef Gill Meller.
Last July, we were thrilled to be contacted by the producers of the popular channel 4 TV show Jamie & Jimmy's Friday Night Feast to ask if we could be involved in a series of features involving wild food. They had an ambitious plan in mind – for Jimmy Doherty to cook one of our delicious fallow deer in his very own Maori-style underground oven...
Wild duck, with its delicious rich and deep flavour, is a taste to savour. With just a few simple tips, you can make sure your wild duck is cooked to perfection every time.
How many of you have maintained your January resolved to eat healthily? Too often eating well seems boring and a sense that you have to give up delicious food, but it doesn’t have to be like that. Game, especially wild rather than farmed, is leaner and lower in fat than farmed meat...
For a festive feast that’s fit for a king, nothing surpasses a three-bird roast. But don’t worry if there’s only two, three or four of you around the table – our ballotines and game roulades offer the same kingly flavour on a slightly smaller scale.
Partridge deserves a regular spot on every household’s meal plan. Delicate and tender, quick and easy to cook, full-flavoured but not too ‘gamey’ – there’s nothing not to love.
It’s National Curry Week – and with the nights growing darker and cooler, we need no more persuading to enjoy a spicy warming curry. Both game and goat were made for robust flavours so we’ll be keeping the cold at bay with vibrant dishes that pack a punch...
This week sees the publication of an exciting new game cookery book, Recipes from the Woods, by chef and food writer, Jean-François Mallet and we have a copy to give away thanks to the publishers Phaidon...
We were thrilled to win a competition held by Suffolk film makers Outhouse Filmworks to create a short film about the Wild Meat Company. Outhouse have been filming with us over the summer months and produced a fantastic short film about the Wild Meat Company.
We’ve worked closely with our friends at Sutton Hoo Chickens for many years and their chicken is always popular with our customers for good reason.
Think game is just for autumn and winter? Think again! There’s plenty of delicious fresh game available throughout the year – and we know no better way to spend a summer evening than cooking wild meat outdoors on the barbecue...
We were thrilled to be shortlisted for the Suffolk Food & Drink Awards this spring! In such a food rich county as Suffolk the competition is tough. The annual awards celebrate the inspired individuals and businesses that work hard to bring great produce to our plates and glasses, and illustrate just how important the food and drink sector is to Suffolk’s economy....
Wild rabbit is one of the tastiest and most abundant game meats there is - the phrase ‘breed like rabbits' isn’t unfounded! Along with pigeon it’s the enemy of farmers and rural gardeners for the damage it does to crops and young plants and is regularly culled so we should eat more of it!..
Cooking venison needn't be a treat but it is always delicious! And don't be put off by thinking it's difficult to cook - it's a lovely meat to cook and really easy to handle. Here are our tips for cooking venison and some of our favourite recipes to try.
We’ve recently started selling a range of farmed meat through our web site sourced from local farms we know and trust. Our aim was to make it easy for our customers to use our web site as a one-stop-shop for quality and ethically produced meat. One such local supplier is Blythburgh Free Range Pork, a family business based close to the Suffolk coast near Southwold...
The pheasant season comes to a close in just a few weeks on February 1st so now is is the time to make the most of the of the bird. Pheasants are perfect for pot-roasting, casseroling or braising.
Eating game is a bit of a treat and deserves a good wine to go with it. Expertly hung game meats develop complex aromas and flavours. Pairing the right wine with these flavours can be part art and part science, but a few simple rules can help to guide you to a perfect match...
