Three recipes showcasing the best wild ingredients Britain has to offer
telegraph.co.ukeating wild food, like venison – the UK’s deer population is at its highest since the Norman conquest. You may well think that’s easy for me to say, as I live in Dorset and have a restaurant, but it’s possible to do so wherever you live.Being clever and economical about using things up, instead of wasting them, is also important in these tough economic times.
I’m always amazed when I go to people’s houses and their fridge is full – some of it is probably destined for the bin. It’s tempting to put bargains in your basket, and I’m as guilty as most, but if you don’t need it, leave it on the shelf for someone who does.We’ve been hearing about government food policy and encouraging farmers to grow more of what we eat, and we should be supporting them.
Using meat like venison should also be encouraged – they do a lot of ecological damage and need to be culled and go into the food chain.I’ve been butchering the occasional local roe deer recently and experimenting with different cuts.
Deer often get cut into prime loin and saddle joints and the rest gets diced or minced, which is certainly not getting the best value out of it.You will usually see various species of deer sold as generic venison, but I think it’s good to know exactly what you’re buying.
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