All kinds of game make very good eating if dealt with in the correct way, but the initial preparation and 'hanging' is all-important if the best results are to be achieved.
Game birds need to be hung, undrawn, by the neck in a cool, clean place and protected from flies. The length of time that birds should be hung depends on the type of game, the weather and the age of the birds - and of course the palate of those who are going to eat them. Hanging improves the flavour and makes the bird more tender but this may not be to everyone's taste.
 Nutritional Values
Game's On Recipes Leaflet
We recommend removing shot-damaged or bullet-damaged game meat before cooking to make the dish look more appetising and to avoid any lead contamination.
The Game Cookbook - Clarissa Dickson Wright and Johnny Scott published by Kyle Cathie Limited
Wild Flavours - Chef - Mike Robinson published by Cassell Illustrated
The River Cottage Book - Chef - Hugh Fearnley-Whittingstall published by Hodder and Stoughton
Nichola Fletcher's Ultimate Venison Cookery by Nichola Fletcher, published by Quiller Press |
