The Taste of London Fire Pit

We love Christmas food shows, there’s plenty of mulled wine and mince pies to enjoy, and the atmosphere is always fantastic. This weekend, from Thursday 20th – Sunday 23rd, we’re at Taste of London at the Tobacco Dock, so if you’re there too make sure you come and say hello!

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We’re sponsoring the Fire Pit this year which we’re really excited about. Our expert chef will be cooking some of our award-winning grass-fed beef ribs and sharing some of his top cooking tips. We certainly aim to bring the BBQ back to life this Winter!

It’s going to be so much fun, if you’re down there this weekend you certainly won’t want to miss it – we’ve got demonstrations every day so just click here to find out the times that we’re on, we’d love to see you!

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Getting creative in the kitchen with wild game

It’s the perfect time for wild game and it’s proving so popular at the moment, but for those of you who are less familiar (but perhaps a little curious), it can be difficult to know what it’s all about and what exactly you can do with it. But don’t worry, we’re here to help.

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So OK, we may be a little biased, but game really is a fantastic meat choice. First of all it is absolutely delicious. Our wild birds and animals are sourced from the Mells Estate owned by Lord Oxford and only eat a natural (but very varied) diet of grasses, insects and berries which results in a much more developed and intensified flavour than other animals that only eat grass.

Our game is well hung too which helps to tenderize the meat and further allow the flavours to mature their rich and extraordinary ‘gamey’ taste. The shorter the hanging time the milder the flavour, and unlike our beef, we usually hang wild game for days rather than weeks, ranging from about 2 days for rabbit up to 12 days for venison.

And finally, there are plenty of health benefits too. Thanks to the animals’ extremely active lives in the wild, they have a lot of lean muscle which contributes to a very low fat content. Typically, game contains less calories than other meats such as pork and beef whilst also being a brilliant source of protein and minerals zinc and iron.

So if you fancy trying some of our wild game, but don’t really know what to do with it, we’ve been doing a lot of experimenting in the kitchen for you recently, putting together a few of our favourite recipes. Try them and let us know what you think or maybe just take some inspiration to come up with your own dish – our wild rabbit pie (pictured) is a firm favourite with company founder James Mansfield, while James Flower prefers the more subtle flavour of our partridge breasts with bacon, apple and thyme.

Make sure you head to our homemade recipes section on our website for more wild game inspiration or get in touch info@fieldandflower.co.uk if you’ve got one you’d like to share – we’d love to try it!