February

February is one of the leaner months for homegrown produce, so we need to be a bit more inventive in the kitchen. We’ve said goodbye to the game bird season until August, but we do have our year round game - like rabbit, hare, pigeon and venison, all of which make good eating. Hare can, of course, be a bit messy with all that blood and guts, but once cleaned by your butcher or yourself, the meat has the most delicious flavour and texture. Like rabbit, it isn’t necessary to slow-cook or braise the whole animal. The saddle gives you tender fillets for flash frying, the legs and shoulders are ideal for braising and pies, and any leftovers can go to make a nice game broth.