As the autumn leaves start to fall and we’re thinking about lighting the fire to take the edge off the chill our thoughts should also be turning to the incredible bounty of game meat the season has to offer. Venison, partridge, pheasant and pigeon to name a few.
My husband and I have a catering business and we work together to create game dishes using only game meat we have sourced from the previous shoot during the season. We have always followed a strong field to fork ethos and tried to bring game into the spotlight over the years. From the cold early mornings of Winchester farmers market we sold venison sausage rolls, partridge pies, pheasant scotch eggs and many more delights to the public that we had made in our tiny kitchen the day before! Cooking up partridge and pheasant to feed the homeless at our local shelter and Evolving to the current day by only serving game back to the shoots.
Game meat is not only delicious it also has incredible nutritional value.
Pheasant and partridge are low in fat, high in protein and much more sustainable than eating farmed supermarket chicken. Wild venison is incredibly lean, high in protein and contains a high amount of iron making it a much healthier choice than other meats.
Where do you get it? A question that is frequently asked, any decent country butcher should be filling their counters with venison and game birds this time of year. If your feeling a little more adventurous contact your local shoot, most would be more then happy to give away some feathered beauties.
Partridge goujons
A strong favourite on our elevenses menu, to make a bowl full of these delicious treats you will need-
6 skinless partridge breasts cut into strips
4 eggs beaten
200g plain flour
200g panko bread crumbs
1 tbs Cajun spice
1 tbs smoked paprika
You will need three bowls, one with your beaten eggs one with the flour which you should add a good shake of salt pepper and add the Cajun spice and smoked paprika to and lastly a separate bowl for the bread crumbs.
You are going to first add your partridge strips a few at a time into the flour and give a good shake to coat.
Next using a large slotted spoon dip your floured partridge into the beaten egg so they are covered.
Drop the partridge a few at a time into the breadcrumbs and give a shake to coat them all over.
Using a deep fat fryer or a pan with oil heat to 180*c
Using a pair of metal tongs drop the coated partridge into the fryer in small batches and cook until golden brown this should take around 5 minutes. To check with a probe you are looking for a temperature of 75*c
Place onto a plate with kitchen paper to blot the excess oil, give them a good shake of salt and enjoy with a sweet chili dip.
By eating game meat you are not only helping yourself but supporting a rural community, the game Industry creates so many jobs and is a lifestyle aswell as a passion, we should be doing everything we can to help support the countryside for the future of game meat.
If you want to learn how to prep a partridge or get some game meat inspiration have a look at our Instagram account