3 wild game meats to tuck into this autumn

Autumn has arrived…

And although we can all sometimes find ourselves focusing more on the shorter days and chillier mornings that it brings, autumn has a truly special way of tapping into all our senses.

Autumn is a visually warming time of the year as hues of red, orange, and gold surround us as we go about our days.

The sound of the wind rustling the leaves on the trees and the subsequent crunch of them beneath our feet once they have fallen is an annually nostalgic memory for many. And if you live in the countryside, so may be the hum of tractors busily working in the distance from sunrise to sunset.

The smell and feeling of breathing in fresh, crisp autumnal air first thing in the morning is one way to kickstart your day (in addition to that first cup of tea or coffee of course!).

Which leads us on to taste, and the taste of autumn.

From the end of September, Nature treats us to an array of seasonal sweetness in the form of blackberries, damsons, pears, sloes, and apples so we can make homemade crumbles and pies, jams, and bottles of alcoholic and non-alcoholic drinks ahead of Christmas.

Potatoes, pumpkins, squashes, field mushrooms, and marrows are also in abundance, in addition to in season meat, such as wild game, which we delve into in this blog.

Venison

Like lamb, venison pairs well with minty and autumnal flavours, such as wild fruits, while having a similar appearance, taste and texture to beef.

Venison is a lean meat that’s lower in saturated fat in comparison to other red meats. It’s also high in protein and is packed with all-round healthy goodness.

We currently have local venison coming in thick and fast to our shop here in Bromyard. As with all our produce, we ensure it’s of the freshest, finest quality, with the majority of it coming from Hampton Court in Leominster.

Venison stew recipe: why not try this Venison, Cider and Quince Stew with Herbed Butter Dumplings recipe which we’ve stumbled across on The Happy Foodie’s website? What a homely and wholesome-sounding dish!

Partridge

Partridge is known for its tenderness and delicateness while being slightly sweeter than pheasant.
If you live in and around Herefordshire and you’re searching for a game butcher who will be stocking partridge soon, we expect it to be on our counters towards the middle of this month (October).

Roast partridge with sage, thyme and cider: as cider apple harvest is well underway here in Herefordshire and in neighbouring counties, we thought this partridge recipe by River Cottage was seasonally perfect!

Pheasant

When cooked correctly, pheasant should be super succulent. It can sometimes be likened to chicken, however it has a smokier/richer, more distinctive and aromatic flavour (while being more of a treat because of its seasonal availability).

Pheasant breast recipes: from a risotto to a Thai curry and a Bolognese, Shooting UK lists their top 10 in this handy article!

Here in Bromyard, we will be serving pheasant towards the end of October/beginning of November onwards until the end of the shooting season.

Both our pheasant and partridge arrive to us on the same day they are shot and are supplied by a local Estate, and we hang all our game for two weeks, which intensifies its flavour, texture and tenderness. And similarly to venison, partridge and pheasant are lower in fat, high in protein and are great sources of minerals.

“What would happen if you combine all three of these wild game meats?” we hear you ask…

Feast your eyes on this seasonal beauty: The 3lb Game Pie!

You’ll notice wild boar also makes an appearance when you slice through the homemade short hot-water crust and crumbly pastry to explore the autumnal tastes of Herefordshire inside, and there’s not long to go now until it’s back in stock! (A 1lb Game Pie will also be available!)

To chat with us about any of our meats which you can find in either of our shops, please just pop in or call us – we would love to hear from you and talk you through the story behind what you’re looking for and how best to prepare and cook it.