Wild Duck English Game For sale.
Wild duck differs from the farmed duck that is sold in the supermarket. The difference is that wild duck are not fatty and have much a stronger flavoring. Wild duck is often roasted.
The best known wild duck are mallard and are found in village ponds and at lake sides. Other wild duck include Wigeon and Teal.
For some good recipes for cooking wild duck see https://honest-food.net/roast-wild-duck-recipe/
Call us on 01233 640681 or 07790 532 420 to place an order
Partridge English Game Meat For Sale
Partridges are medium-sized non-migratory game birds. A partridge is intermediate between the larger pheasants and the smaller quail bird. They are sometimes grouped in the Perdicinae subfamily of the Phasianidae.
Partridges can be found nesting on the ground on agricultural land.
The grey and the red-legged partridge are popular game birds. They are mentioned in the first verse of the Christmas carol, “The Twelve Days of Christmas”.
When cooked partridges have a moist texture and mild flavour. These make a good introduction to English Game Meat for those people trying it for the first time.
Call us on 01233 640681 or 07790 532 420 to place an order
Pheasant English Game Meat for Sale
The common pheasant (Phasianus colchicus) is a bird in the Phasianidae family. It is native to Asia and has been widely introduced to other countries as a game bird for this purpose.
Common pheasant birds are bred to be hunted in traditional formal “driven shoots” and are shot in great numbers.
The carcasses were often hung for a time to improve the meat by slight decomposition, as with most other game. Pheasant is often served as a roast, casserole or cut up into breast fillets. There are many recipes online.
Call us on 01233 640681 or 07790 532 420 to place an order
Venison English Game Meat for Sale
English Game season is well underway. Olde English Pest Control provide a variety of English Game meat to pubs and restaurants in Kent.
Venison is English Game meat that comes from a deer. Venison has a flavor reminiscent of beef but richer because it is higher in moisture, protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb. Venison may categorized into specific cuts, including roast, sirloin, and ribs. In addition it can be eaten as tenderloin, sausages, jerky and minced meat.
Call us on 01233 640681 or 07790 532 420 to place an order