All kinds of game make very good eating if dealt with in the correct way, but the initial preparation and 'hanging' is all-important if the best results are to be achieved.

Game birds need to be hung, undrawn, by the neck in a cool, clean place and protected from flies. The length of time that birds should be hung depends on the type of game, the weather and the age of the birds - and of course the palate of those who are going to eat them. Hanging improves the flavour and makes the bird more tender but this may not be to everyone's taste.

Nutritional Values

Game's On Recipes Leaflet 

We recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.

List of recipes
17th Century game recipes
Childrens Recipes
Duck Recipes
Game / Sauces
Game Sandwiches
Goose Recipes
Grouse Recipes
Hare Recipes
New Game Recipes
Other Recipes
Partridge Recipes
Pheasant Recipes
Pigeon Recipes
Quail Recipes
Rabbit Recipes
Snipe Recipes
South African Recipes (external link)
Venison Recipes
Wild Boar Recipes
Woodcock Recipes

Recommended Websites:

BBC Food 

Game to Eat

Mike Robinsons Game & Wild Food Cookery School

Foodari

www.bigbarn.co.uk

Cookit!

Recommended Cookbooks:

The Game Cookbook - Clarissa Dickson Wright and Johnny Scott  published by Kyle Cathie Limited
 
Wild Flavours - Chef - Mike Robinson published by Cassell Illustrated
 
The River Cottage Book - Chef - Hugh Fearnley-Whittingstall published by Hodder and Stoughton

Nichola Fletcher's Ultimate Venison Cookery by Nichola Fletcher, published by Quiller Press