Photo: Another Pint Please… / Flickr

Game is organic meat, period – and when wild game has been responsibly managed, there is a need for culling so as to avoid over-population and the ensuing environmental damage. Every animal, whether deer, rabbit or game bird has led a free and natural life. Farmed game is a good alternative to wild game as it still brings great flavour to the table, albeit less intense. It is also less expensive than wild game, although its quality will depend on how it was farmed.

Birds – pigeon, pheasant and wild duck

Although they are available all year, pigeons are best eaten in season ‑ that is, in spring and autumn. Pigeon is inexpensive, has a gamey flavour and gives lean meat. Wild wood pigeons and farmed pigeons are the birds that are most often available for purchase. When buying, look out for bruising or too many bullet holes. Farmed pigeons are tasty and there are no lead pellets to contend with.

Pheasant is also an inexpensive meat and readily available. Once again, look out for bullet holes as these birds are mostly shot at close range. Cook the breast meat carefully to prevent dryness. Mallard is a good option if you want to buy wild duck – to elicit all that wild flavour, roast the whole bird on the bone. Use the carcass to cook stock for a very good soup.

Venison

Wild venison is a lean meat and has a more intense flavour than farmed meat. Roe venison is not as strong as red deer and roes have sweeter meat. Venison should be cooked quickly – shoulder and haunch cuts are good for stewing or braising while loin cuts are good for frying or roasting.

When buying venison, ask your butcher for advice and ensure that you are not buying poached meat.

Tags: cooking, Organic food, organic meat