Rich flavours and lean meat, this comes to mind when cooking with game. Game refers to wild animals and birds that are typically hunted to eat. Game is also meat that was once wild and is now raised domestically, for example quail, rabbit and deer. There are two types of game, feathered and furred game. Feathered game refers to two legged animals like quail, snipe and pigeon. Furred game includes four legged animals like venison, rabbit and hare.

One of the key things about cooking game is its age, this determines how it should be prepared. Young game needs quick roasting at a high temperature whereas older game will work better as a casserole or pot roast. Older game is suited to slow methods of cooking such as braising.

A good indicator to tell the age of the bird is if it hasn’t been plucked, a young bird has smooth legs and a pliable beak and feet. One way to tell a rabbit or hare is young is because their ears can easily tear off. Also game is fresh often when it’s the season for gaming, otherwise it can be frozen. Some game, such as venison is available all year round. Farmed game is more tender than wild game, but it does not have the same gamey flavor that most people enjoy.

If you enjoy that gamey flavor one of the best game birds to buy is Grouse. The most common way to cook grouse is to roast it. It can also be cut into portions and grilled, fried or braised. It doesn’t need any sauces as it is very flavorful.

If you are looking for something with a milder flavor, and is easy to find Pheasant is the game for you. A hen typically serves two people, a cock serve approximately 3-4 people depending on its size. Younger pheasants are better to roast if they are well layered with bacon and basted. Cold pheasant is also scrumptious.