Seasonal Wild Game
For those seeking to eat more sustainably, game meat presents an attractive option. Unlike the meat industry, harvesting wild meat involves no chemicals, hormones, abattoirs, animal housing, or extra land to grow cereals/grains for feeds. These animals typically have a longer life span than farmed animals and culling their population growth can have a positive effect on their habitat.
Wild Game is at the core of many of our feasts and courses throughout the Autumn. Here at The Salt Box, eating and sourcing ingredients sustainably is paramount, as we strive to reconnect people to both their plates and surroundings. In this post, we delve into the sustainability of wild game, the sourcing of pheasant and how best to cook and enjoy this flavoursome meat.
Deer are an important and valuable part of the UK’s biodiversity. However, the impact of high deer populations on the successful creation, restoration and protection of native woodland is constraining the UK’s ability to combat climate change and improve ecosystem services through woodland expansion, and to improve the resilience of our woodland habitats to for example, tree diseases and pests.
Wild rabbits are an abundant source of sustainable meat, available throughout the year and unlike their fellow wild game pals – pheasant and deer, their breeding season isn’t protected. As with all wild game, wild rabbit is a lean source of protein and lower in fat with a greater nutritional value than farmed meat. You can use it in soups, stews and pasta sauces – the meat has a tendency to dry out when cooked, so it’s best slow braised, especially with older rabbits as they tend to be tougher and harder to skin.