English game includes Venison, Fresh Wild Rabbit, Pheasant, Partridge and Wild Duck.
Barry holds a meat and game hygiene certificate and licenses to sell English game to pubs, restaurants and hotel establishments.
Game meat is a popular alternative to traditional meat dishes such as beef, pork and chicken and makes English game quite an enjoyable luxury.
Wild Rabbit is a great alternative to chicken and often served as a casserole dish.
Red Legged Partridge or French Partridge is the most commonly found bird in the UK. When cooked both birds have a moist texture and mild flavour. These make a good introduction to English Game for those people trying it for the first time.
Pheasants are commonly found in the British countryside and typically served as a roast, casserole or cut up into breast fillets.
Wild duck differs from the farmed duck that is sold in the supermarket because wild duck is not fatty and has a stronger flavoring. The best known wild duck are mallard and are found in village ponds and at lake sides. Other wild duck include Wigeon and Teal. Wild duck is typically served as a roasted dish
Venison is meat that comes from a deer and has a flavor reminiscent of beef. However, it is 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 meat can categorized into specific cuts including: