Like all meat, game must be eaten seasonally and sustainably.
Grouse: August - December
Partridge: September - February
Pheasant: October - February
Rabbit: Year round
Red Deer Stag: August - April (England, Wales, Northern Ireland) or July - October (Scotland)
Red Deer Hind: November - March (England, Wales, Northern Ireland) or November - February (Scotland)
Silka Deer Stag: August - April
Silka Deer Hind: November - March (England, Wales, Northern Ireland) or November - February (Scotland)
Fallow Buck: August - April
Fallow Doe : November - March (England, Wales, Northern Ireland) or November - February (Scotland)
Roe Buck: April - October (England and Wales) or April - October (Scotland)
Roe Doe: November - March (England and Wales) or November - February (Scotland)
To learn more about cooking game, enrol on our one day Game Cookery Course - a hands-on day where you’ll learn the preparation and kitchen skills you need to get the most out of the wild meat
Hunt out the secrets of truly winning game dishes, with a hands-on day of wild meat a all the preparation and kitchen skills you need to get the most out of the wild meat in your larder. The River Cottage chefs will soon have you skinning and jointing, plucking and drawing, curing and smoking a variety of game birds and rabbit, turning them into tasty dishes at the end.
There couldn’t be a better setting for a day of fun and game than RivernCottage HQ, with both the rustic Devon countryside and a delicious local lunch to savour. You’ll leave River Cottage HQ brimming with knowledge, and the confidence to source and cook the best seasonal and sustainable game ingredients.
BOOK NOW
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