Rod & Kim Creese Butcher's Blog
Tips and offers from your local Gloucester Butcher.
The Games Afoot!
We still haven’t put the winter fully behind us so there is plenty of reason to cook something substantial before we hit the BBQ and salad season.
Game often gets forgotten but is a wonderful source of protein. Generally it has had a more varied diet than other animals, helping itself to a host of wild berries, grains grasses and grubs. This is part of the reason why it has the complex flavour that it does.
Pheasant, for example, offers a much more flavoursome alternative to chicken. Pan fried at a high heat, venison can give a decent steak a run for its money in terms of taste. We shouldn’t ignore the humble rabbit, either, especially tasty in a slow cooked casserole.
Braising or pot roasting is the best method of cooking the birds. Do remember to keep them thoroughly basted and moist, though.
Rod and Kim Creese, butchers; local, traditional and friendly.