Love Meat? Then Why Not eat GAME?
Recently I decided to conduct a bit of research surrounding people here in County Durham of all walks in life to see how many know what game is and if they eat it. I for one love Game meat I personally feel it’s extremely underrated and sometimes overlooked by the public.
In Durham I conducted a small survey and from 100 people only 30% of people had tried Game Meat and from that less than 15% eat Game as part of their diet. So why do so many people not eat Game or have even tried it? In this article I’ll explain what Game is, where you can get it and finish it off with one of my favourite Game recipes.
So, what’s Game? Well it’s nothing to do with Playstation’s or Xbox’s in fact it’s animals which can be hunted for Sport or food and we’re talking about the food side of the hunt today. The name Game originates from the 13th Century, you can see specifications such as ‘Small Game’ and ‘Large Game’. Small Game are animals such as Rabbit, Pheasants, Ducks etc and Large Game are the likes of Deer.
Getting some game could not be easier you don’t even have to go out hunting yourself just pop down to your local butchers and see what they stock, a good traditional butcher should have a good variety of game meat on offer. For someone who’s not had Game before or cooked it I personally started with Rabbit and Duck, they’re very easy to cook and there’s plenty you can do with it. The first ever Game dish I made was Rabbit pie, I done the recipe from my mother’s old cook book from 60’s she had told me her grandad use to go out and get the Rabbits often and this recipe was popular with the family. I was nervous about cooking my first Rabbit dish and how to do it but it was simple and the product tasted and looked great (this was before I decided to spam my social media with pictures of my food). The book I used and still to this day revert to is not available to buy now and so the traditional recipe with in it I would like to share with you all.
Recipe time, now who loves pie? My belly says it all for me I love pie nothing beats a homemade pie and some lovely homemade chips (or veg) with it. This recipe is from the cook book The Complete Farmhouse Kitchen Cook Book still widely available to buy off amazon and another book my mother give me when I got into cooking. This Rabbit pie is fantastic and serves 4 people.
– Rabbit or 675 g/1½ Rabbit Portions
– 325 g/ 12 oz belly pork
– 2 onions
– Salt and Pepper
– 25g / 1 oz flour
– A little Sage
– 1 teaspoon chopped parsley
– 150ml / ¼ pint stock from the rabbit bones
– 225g / 8 oz rough puff pastry (just buy premade).
Prepare the Rabbit:
- Skin, Draw and wash the Rabbit well
- Bone it and cut into portions
- Soak the portions in water for 1 hour
- Meanwhile, put into a pan the bones and any bony trimmings from the pork, one of the onions roughly chopped, and addthe salt and pepper. Add water just to cover, bring to a boil and simmer for at least one hour.
- Drain the water from the Rabbit portions and wipe them on a cloth.
- Put the Rabbit into a pie dish and sprinkle with salt and pepper and dredge with flour and sage
- Cut the pork into pieces and place then over the Rabbit.
- Sprinkle with parsley and the remaining onion chopped fine
- Add enough stock from the bones to come three quarters up the dish
- Cover with pastry. Decorate in the usual manner and make a small hole in the centre.
- Gas Mark 5, 370*F, 190*C for half an hour until pastry is nicely browned then deduce to moderate, Gas 3, 325*F, 160*C for further hour.
- Remove from the oven, if Liquor has evaporated add little more heated bone stock, taking care that it does not touch the pie crust.
The pie is excellent and usually eaten cold, the bone stock forming a jelly inside.