Shooting straight to the point….
As we reach the end of January, we’re now only a few days away from the end of the game season for certain wild game species, including our pheasant, partridge and wild duck.
Last orders:10am Monday 6th February 2023 for delivery at the end of the same week
Make the most of this seasons diversity
When it comes to eating a healthy diet – we all know that diversity is absolutely key. Yet what many people forget to consider is the well known saying – ‘the poison is in the dose’. Whilst eating a diverse diet is great for obtaining a broad range of nutrients, it is also great for ensuring we are not exposed, inadvertently, to high levels of contaminants and forever chemicals that now pollute our entire planet.
One common sense approach we can take to guard against contaminants in our environment and minimise the impact this has on our health, is to eat foods from healthy regenerating ecosystems. Equally importantly, it is crucial to eat the most diverse diet possible, so we do not consume large amounts of any one food.
Nature ensures this happens through seasonal eating, well spread out sources of nutrition and various plant and animal defences. Yet in our man made world we have lost this protection, as we can simply choose to eat the same foods repeatedly whenever we want them!
Be sure to get your orders in to ensure you are able to benefit from the additional dietary diversity that these game birds offer.
The legal limitations around game season reminds us that we can’t just eat what we want, when we want to eat it. Populations of game need time to breed and recover their numbers. There are legal restrictions in place that make certain species unavailable for us to shoot at certain times of the year.
We are just coming to the close of the season for many game birds in our shop this affects our availability of pheasant, partridge and wild duck You now only have a brief window of opportunity to give yourself the most diverse diet this year!
Maximise your dietary diversity in 2023 – order your end of season wild game now! Click HERE
Poachers Pot Recipe
This recipe was inspired by Grandmas cook book – British Cooking, written by Caroline Conran
Ingredients:
- 1 roasted/ slow cooked pheasant (ideally simmered for 4-6hours totally immersed in water, salt and herbs)
- Large knob of butter (25-50g)
- 1 large onion
- 2 rashers of streaky bacon (smoked or unsmoked as preferred)
- 200g of button mushrooms
- 1 head of garlic
- 2-3 medium carrots
- 1 medium parsnip
- 1 stick celery
- 25g of flour or flour substitute – such as tapioca starch or cornflour
- 2 pints of beef or chicken stock
- Bouquet garni
- Salt
- Black cumin seeds
- Black peppercorns
- 1 clove
- Dash of red wine, port or sherry
Instructions
- Remove the meat from the bone
- Melt the butter in the pan, fry the bacon mushrooms, onion and carcass, until they are beginning to brown.
- Chop the remaining veg and add to the pan (leave the mushrooms whole), stirring all the veg until nicely browned.
- Stir in the flour or flour substitute, let it bubble for a minute and remove pan from heat.
- Cover with chicken/beef stock and add the bouquet garni, salt, black cumin seeds, peppercorn and clove
- Simmer for 1-2 hours, removing any froth that rises to the surface and discarding it
- Add the meat removed from the bone, a dash of red wine, port or sherry if desired, heat through, season to taste
- ….Serve and enjoy!
Get your wild Pheasant and streaky bacon in our webshop!
Though the game season for some species is coming to an end, we still have a range of game that is still in season and will continue to be available, such as wild boar, rabbit and venison!
FINAL POINT
Don’t forget to join our ‘Primal’ community, where you can complete our free educational course on how to become a regenerative citizen. There are other great free courses on there too, such as Microbiome basics. Join via our Primal web platform HERE!
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