Game specialist Wild and Game has seen a surge in demand in the past year from people keen to embrace a more flavoursome, naturally produced, source of British meat.
Game is harvested in the wild and is lean, protein-packed, characterful and nutritious – especially when compared with your average supermarket meats.
Comparing game meat against common supermarket meats especially highlights the health and weight loss benefits of game.
Pheasant, for example, has 27.1g of protein per 100g while chicken has just 20.1g – and while chicken contains 1.5g of fat per 100g, pheasant contains 1.2g.
Pheasant also contains more than three times the amount of selenium, an essential mineral for the immune system.
It’s a similar story with other game meats. Venison, for example, is much leaner than beef, has a third as much cholesterol and is lower in calories, while partridge has 25.8g of protein per 100g compared to chicken’s 20.1g, and 0.43g of selenium per 100g compared to chicken’s 0.1g.
That’s why Wild and Game has launched its special January recipe pack, with a focus on healthy options. Priced at just £49.99, the pack contains a booklet of healthy, flavoursome recipes and the meats you need to cook all seven meals:
- 4 pheasant breast fillets
- 6 partridge breast fillets
- 1 whole pheasant
- 2 venison steaks
- 6 marinated chilli & lemon partridge breast fillets
- 500g diced venison
- 500g diced wild boar
Sample recipes include Taiwanese 3 Cup partridge; Venison goulash; chimichurri venison steak tacos and low-fat pizza topped with shredded pheasant.
Steven Frampton, co-founder of Wild and Game said: “It’s usual for people’s minds to turn to healthy living in January, and this pack is designed with New Year’s resolutions in mind.
“The January recipe box provides a superb selection of British game along with seven great, healthy recipes to enable you to really enjoy it at its best. We’re passionate about the benefits of eating game, which include sustainability, low food miles, and multiple nutritional benefits.
“Game is a perfect part of a New Year’s diet for many reasons – including weight loss, working out (because it’s a lean source of protein) and also just making your mealtimes more interesting and enjoyable.
“If you’re new to eating game, this is a great place to start, and if you already love game, this is a great value way to introduce a few new recipes to your repertoire.”
Venison taco bowls with chimichurri
Feeds 2 as a main, 4 as a starter
For the chimichurri
- 100ml olive oil
- A handful parsley (1 growing plant from the supermarket)
- A handful of coriander (1 growing plant from the supermarket
- 1 tbsp fresh oregano leaves – measure unchopped and then finely chop them
- 1 red chilli, finely chopped
- 1 tbsp red wine vinegar
- 1 tsp sea salt
For the seasoning
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Half a tsp chilli powder
- 1 tsp sea salt
- Freshly ground black pepper – a few grinds, about half a tsp
- 4 little gem leaves, finely chopped
- 2 Wild and Game venison steaks
- Olive oil
- Half a red onion, finely diced
- 8 small tacos (often sold as taco mini wraps)
- Pre-heat the oven to 220 degrees Celsius, Gas mark 7.
- Push each tortilla into a hole in a muffin tray: concertina the edges of the tortilla to fit it in, so it resembles a flower. Bake in the oven for 5 minutes (check after 3 to be sure they aren’t burning) then remove and leave to cool.
- Mix the seasoning ingredients and sprinkle on the steak. Leave at room temperature for about 30 minutes.
- Meanwhile, make the chimichurri by combining all the ingredients in a bowl and mixing thoroughly.
- Lightly oil a grill pan and place over a high heat until very hot, then add the steaks and grill for 3 minutes, turning once. Then turn the heat down low and continue cooking for 6 minutes, turning once. Remove from the pan and rest for 5 minutes.
- Finely slice the steaks on the diagonal. Stuff lettuce into the tacos the top with the steaks, chimichurri and diced red onion.
For more information, just visit: wildandgame.co.uk