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End of the game

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About
Of all the game birds, I would say that the wild duck family are your best bet in this last month of the season. Mallard, pintail, widgeon and teal are all fattening up nicely and make good eating - accompanied by a simple tangy apple or quince sauce, or a rosehip jelly.

If you’ve been hoarding game birds in the freezer then why not make a hot pot or the faggots. Or you could turn them into a pâté or broth, following the recipe for smooth woodcock pâté or the pheasant, chestnut and chanterelle soup. All the fun of the game bird season is lost if you eat frozen birds through the year, so now is the time to use up odds and ends.

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