A girl’s guide to game

Grouse
12th August-10th December

These plump birds are roughly the size of a small chicken. They spend most of their time on the ground, although for sporting purposes they must be shot while in the air. Getting them there is the job of 'beaters' who rustle through the heather and bushes to startle the birds into flight.

Grouse are delicious to eat - younger birds are good for roasting whereas older, therefore tougher ones are better in a stew or casserole.

Recipe: Roast Grouse with Bread Sauce and Watercress

Partridge
1st September-1st February

A plump, chicken-like bird. Like the Grouse, it's best cooked simply by roasting or grilling when young and tender, and stewing or braising if older. A classic accompaniment to partridge is cabbage cooked with a bit of bacon and served with a cream sauce.

Recipe: Partridge with Apples and Port

Pheasant
1st October-1st February
Beautiful and magnificently coloured, the pheasant is the most bred and shot bird in Britain today. Often sold in a brace (meaning as a pair, usually one male and one female), there are countless recipes for pheasant from many different ethnic cuisines.

Recipe: Pheasant in Whisky and Cream Sauce

Wild Duck
1st September-20th February

Pochard, Gadwall, Goldeneye, Mallard, Pintail, Shoveller, Teal, Tufted Duck and Wigeon are the species shot in Britain. The flavour varies according to the breed and where and what the duck has been eating.

When it comes to cooking duck, the same rule applies as to other game - younger birds are more tender and older ones require long, slow cooking.

Duck has a dark red meat and is particularly good cooked with fruit or served with a fruit sauce.

Recipe: Duck Breasts with Gin and Blackberry Sauce

Over the page: Furred game