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Healthy reasons to eat game this Spring (19th February 2019)

Healthy reasons to eat game this SpringHealthy reasons to eat game this Spring

It’s lean, high protein and delicious – that’s why Wild and Game is championing game as a healthy choice this spring

Game birds such as pheasant, partridge and grouse contain less fat than chicken, more protein and lower cholesterol, while wild boar is higher in protein and lower in saturated fat than beef. That’s why Steven Frampton, co-founder of Wild and Game, is urging people to eat more game as part of a healthy diet.

“Game is in plentiful supply in the UK but many people still lack confidence when it comes to using it,” says Steven, who co-founded Wild and Game with Michael Cannon a year ago. “Our mission is to get more people in the UK enjoying game by highlighting how healthy, delicious and easy to use it actually is.”

With that in mind, Wild and Game have released two springtime recipes (below) for cooking with its wild boar steaks – but for those who do not want to cook, the company also stocks a broad range of game pies, pasties and ready meals.

“We’ve been working with our development chefs to perfect these recipes and we’re delighted with the results,” says Steven. “Our products arrive frozen, making it easy to enjoy them all year round, not just in game season. If you are watching your intake of fat or seeking to consume more protein, game is an excellent choice. We’ve seen an upsurge of interest in our products over the past year and we hope that eventually game will become as popular in the UK as chicken.”

Wild boar cooked in cider Serves 2


2 Wild and Game wild boar steaks, cut into bite-sized pieces

8 shallots

Half a tsp dried tarragon

400 ml cider

800ml vegetable stock – ideally Marigold Swiss Bouillon

3 generous tbsp crème fraiche (use half fat if feeling especially health-conscious but be careful not to overheat it, or it may split)

Olive oil


  1. Preheat the oven to 165 degrees centigrade, gas mark 3
  2. Heat some olive oil in an oven-proof pot and sauté the meat for a few minutes with the shallots
  3. Add the cider, tarragon and the vegetable stock
  4. Cook for 10 minutes until bubbling then put the lid on and transfer the pot to the oven and cook for 2-2.5 hours.
  5. Add the asparagus and cook for about 5 minutes, then add the peas and cook for a further 3 minutes
  6. Remove from oven, cool for a minute or two, then stir in the crème fraiche. Taste and adjust seasoning if needed. If the crème fraiche has cooled it too much, heat it through gently – don’t let it boil.

Serve with mash and crusty bread

Asian-style wild boar Serves 2


2 Wild and Game wild boar steaks, cut into bite-sized pieces

4 asparagus spears, sliced

Half a red pepper, sliced

1 small carrot, sliced

Half a medium onion, sliced

100ml light soy sauce

1 large tsp garlic paste

1 large tsp ginger paste

2 tbsp honey

2 tsp cornflour

Sesame oil

600ml water


  1. Pre-heat the oven to 160 degrees centigrade, gas mark 3
  2. Heat some sesame oil in an oven-proof pot, add the meat and cook until browned.
  3. Mix the soy sauce, honey and cornflour in a small jug
  4. Add the garlic and ginger and cook for a couple of minutes, then pour in the soy, honey and cornflour mix. Stir and cook until thickened then top up with the water.
  5. Keep on the heat until bubbling well, then put the lid on and transfer into the oven and cook for 2 - 2.5 hours. Check regularly and top up with water when necessary. You want the sauce to end up quite thick and sticky.
  6. Heat some sesame oil in a wok or frying pan and fry the vegetables for a few minutes – don’t overdo it; you want them to retain their bite.
  7. Add the vegetables to the pot of meat and stir well. Serve with noodles or rice.

Find out more from Wild and Game via their website