{"title":"Wild Game Birds from The Dales","description":"\u003cp\u003eGame is a celebration of the untamed beauty of the British Isles, and nowhere is this better exemplified than in the wildly beautiful Yorkshire Dales. From wooded valleys echoing with the familiar alarm call of pheasants to the majestic heather moortops, home of the iconic red grouse, these landscapes inspire the exceptional flavour and quality of wild game meats.\u003c\/p\u003e\n\u003cp\u003eAt Swaledale Butchers, we prioritise responsible sourcing and work closely with low-pressure shoots and trusted suppliers like the Harewood Estate for our venison. This ensures that we offer for sale the finest wild and semi-wild game, sourced with respect for tradition and sustainability. From pheasants and partridge to red grouse and venison, every product embodies the heritage of Britain's field and forest.\u003c\/p\u003e\n\u003cp\u003eWhether you’re planning a hearty roast, a rich stew, or a gourmet feast, our selection of wild game meats online is expertly prepared to deliver flavour that’s as bold as the landscapes it comes from. Experience the true value of British game meat, celebrated from field to fork.\u003c\/p\u003e","products":[{"product_id":"red-grouse","title":"Whole Wild Grouse","description":"\u003cp\u003e\u003cstrong\u003eWhole Wild Grouse – A Seasonal British Game Bird\u003cbr\u003e\u003c\/strong\u003eA British icon, the red grouse marks the beginning of the game season on the Glorious Twelfth, 12 August. The shooting season runs until 10 December, making this a true seasonal delicacy.\u003c\/p\u003e\n\u003cp\u003eOur red grouse from the Yorkshire moors develop their signature flavour from a natural diet of heather tips and bilberries. The result is rich, dark meat with an unmistakably gamey depth.\u003c\/p\u003e\n\u003cp\u003eWe recommend keeping things simple. Serve whole roast grouse with crisp game chips and Val’s \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/bread-sauce-recipe-easy\/\"\u003eeasy bread sauce\u003c\/a\u003e for a classic, satisfying plate.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eValentine Warner on the Majesty of Grouse\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"Goback, goback, goback, the vocalisation of the grouse thrills me to the core, both uplifts and haunts me, for to observe or hunt them is to be immersed in a most special, quiet and unique landscape. The grouse and the heather are so eternally intertwined.\u003c\/p\u003e\n\u003cp\u003eWhether seen as a covey whizzing low along the maroon contours of the moors like a squadron of tiny fighter jets, or singularly pacing its lookout boulder, a plump, tweeded sentinel, for me the grouse is the definitive emblem of what we might consider the last vestiges of wild Britain.\u003c\/p\u003e\n\u003cp\u003eWading through heather in rare sunshine or driving rain, you have to work for a grouse. It is this gesture of exchange, a life for a meal, that makes me want to show the utmost respect to what I consider the greatest prize of all our game birds.\u003c\/p\u003e\n\u003cp\u003eNibbling on heather tips and bilberries, the purple flesh of the grouse is nothing short of exquisite. Like snipe and woodcock, grouse will not eat from cultivated crops. So selective is its diet, it is among the truest wild meats you can put on a plate.\u003c\/p\u003e\n\u003cp\u003eWhile old recipes insist on hanging as essential, I tend to disagree. The results can be too strong and risk putting off first-timers. I see reason only to hang older birds, or those shot at the end of the season, for no more than two days. Any longer and I feel it risks spoiling such delicious meat, meat so full of simultaneous depth and subtlety. The breast and leg meat are totally different in character, the latter often compromised by extended hanging.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421165785220,"sku":"70004-0000-B-N-R","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Grouse9.jpg?v=1694992140"},{"product_id":"woodpigeon","title":"Brace of Wood Pigeon, Whole","description":"\u003cp\u003e\u003cem\u003eWood pigeon are shot throughout the year.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe believe plump, wild wood pigeons are underrated, a notion backed up by the menus of the restaurants and chefs we work with. A dark crimson coloured meat, wood pigeon boasts a complex earthy, woodland taste. Breasts are best enjoyed pink with the fine grain of a \u003ca href=\"\/collections\/finest-prime-steaks\"\u003eprime beef steak\u003c\/a\u003e. One bird is a generous single portion.\u003c\/p\u003e\n\u003cp\u003eThe landscape on our doorstep is rich with wild game, as such we work with smaller shoots across the Yorkshire Dales who manage the landscape sympathetically and maintain high levels of biodiversity, something we feel is of prime importance.\u003c\/p\u003e\n\u003cp\u003eChef Valentine Warner inspires:\u003cbr\u003e\"Sure the \u003cem\u003ethwack \u003c\/em\u003eof leather on willow, the lawnmower in the distance or the return of the swallows epitomise the arrival of British summer but what encapsulates summer most to me is waking to the wonderful cooing of wood pigeons, that morning light coming through the split in curtains. Summer is to lay in the warm grass and observe that high arcing flight and descending glide punctuated by the loud wing-clapping of their mating display.\u003c\/p\u003e\n\u003cp\u003eHarvest time and any opportunity to quietly peep over a gate into the wheat field will seed their busy grey bodies bobbing about the stubble, my arrival seeing a hundred or more heads suddenly look up before they take flight and clatter away in great clouds. In boyhood days and if you were lucky some of the feeding wood pigeons would be so full, so stuffed with grain that they simply couldn't take off and once outrun could be caught up, bagged and taken home for the pot.\u003c\/p\u003e\n\u003cp\u003eWhen once eviscerating wood pigeons for a dinner I was struck by the very varied diet across the three birds I was about to cook. All had been gorging on different opportunities, as when nicking open their crops to inspect their diet one was full of ivy berries, one wheat grains and one clover. I know it's the wood pigeon's wide epicurean interests from to peas to elderberries, ivy to maize that make the meat so dark and deeply delicious.\u003c\/p\u003e\n\u003cp\u003eWhile great success can be achieved with an air rifle and camouflaged silence beneath a favoured ash tree, to shoot pigeons over decoys is among the hunting I love most of all. Jinking and twisting in astonishing manoeuvres, wood pigeons can achieve quick angles of avoidance to the point I call them air hinges. So challenging can be success I really do appreciate the term 'poor man's \u003ca href=\"https:\/\/swaledale.co.uk\/products\/red-grouse\"\u003egrouse\u003c\/a\u003e shooting'.\u003c\/p\u003e\n\u003cp\u003eA day on the stubble or plough with watchful eye, cheese sandwich and a plentiful cartridge bag and to go home with a sack of wood pigeons is to be assured a stock of fine meat and meals, the provenance in which I've had every involvement.\u003c\/p\u003e\n\u003cp\u003eWood pigeons make for wonderful soups and pies, respond well to roasting quickly and are fabulous sliced cold in salads.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421165817988,"sku":"70003-0000-B-N-R","price":8.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/1B5A8487.jpg?v=1692256356"},{"product_id":"wild-duck","title":"Whole Wild Duck","description":"\u003cp data-start=\"273\" data-end=\"332\"\u003e\u003cstrong data-start=\"273\" data-end=\"330\"\u003eWild Mallard: Seasonal, Sustainable \u0026amp; Full of Flavour\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eWild duck are in season from 1 September to 1 February, making them one of the most prized seasonal game birds in the UK. Buy a whole duck online today and enjoy the distinctive taste of truly wild game at home.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"463\" data-end=\"911\"\u003eOnly loosely comparable to farmed duck, wild mallard has a far more complex flavour thanks to its active lifestyle and varied natural diet. Best cooked on the bone for moisture retention, it should be rested and served medium rare. Like its domestic cousin, mallard pairs beautifully with tart fruit to cut through the richness of the meat, with blackberry, apple, damson or orange all working well. One bird is the perfect size for two to share.\u003c\/p\u003e\n\u003cp data-start=\"913\" data-end=\"1260\"\u003eThe Yorkshire Dales landscape on our doorstep is rich with wild game. We work with smaller shoots across the region who manage the land sympathetically, enhancing biodiversity and supporting the balance of both human-managed and natural ecosystems. This ensures our wild game is not only delicious but also ethically and sustainably sourced.\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eValentine Warner on Wild Duck\u003cbr\u003e\u003c\/strong\u003e\"Wild mallard is the UK’s most common species of duck and certainly one of the prettiest. I always delight in seeing them rise up from the bulrushes or skid onto the weir, yet I also enjoy seeing them upon a plate, for yes indeed, they are delicious.\u003c\/p\u003e\n\u003cp data-start=\"379\" data-end=\"933\"\u003eSo delicious, in fact, that I rarely care to share them. I often cook when I’m alone, laying the table smartly, lighting a candle, pouring a glass of wine, and sitting down to carve a whole mallard for myself. The same goes for hunting: I prefer to be alone or, at most, in the company of one other. Crouched in the failing twilight, cupping my hand around a glowing rollie, I must be careful. With their sharp eyesight, even circling at great height, mallard can spot the faint orange glow, and cunning as they are, will turn away to settle elsewhere.\u003c\/p\u003e\n\u003cp data-start=\"935\" data-end=\"1466\"\u003eMallards are best eaten at the beginning of the season, when truly wild and not pond-raised. Once the clover and corn of autumn are gone, they move to the shoreline and fill their crops with coastal pickings, which can compromise their flavour. In winter they often travel further for food, and the meat becomes somewhat tougher. Ducks should be hung a little longer once the cold grip of winter tightens, but in most cases they are best cooked quickly. Although waterproof, they are not nearly as fatty as their farmed cousins.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421165850756,"sku":"70002-0000-B-N-R","price":8.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Mallard1.jpg?v=1692256340"},{"product_id":"red-legged-partridge","title":"Brace of Wild Partridge, Whole","description":"\u003cp data-end=\"136\" data-start=\"85\"\u003e\u003cstrong\u003eWild Partridge – A Seasonal British Game Bird\u003cbr\u003e\u003c\/strong\u003eWild partridge are in season from 1 September to 1 February, making them a highlight of the autumn and winter table.\u003cbr\u003e\u003cbr\u003eFrench, or red-legged partridge, is often considered the perfect introduction to feathered game. With tender white breast meat and darker, flavoursome legs, it offers one of the mildest game flavours yet remains full of character. Traditionally oven-roasted and served with \u003ca href=\"https:\/\/journal.swaledale.co.uk\/stocks-sauces\/bread-sauce-recipe-easy\/\"\u003ebread sauce\u003c\/a\u003e, it makes for a magnificent Sunday lunch, with one bird serving as a generous portion.\u003cbr\u003e\u003cbr\u003eWe also love to spatchcock, marinate and barbecue wild partridge. The skin crisps beautifully while the meat absorbs a subtle smokiness that enhances its natural flavour.\u003cbr\u003e\u003cbr\u003eThe Yorkshire Dales landscape on our doorstep is abundant with wild game, and we work closely with smaller shoots who manage the land with care. Their commitment to maintaining biodiversity and preserving natural habitats is something we are deeply passionate about, ensuring every bird reflects both quality and provenance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eChef Valentine Warner Informs and Inspires\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\"I no longer lift my gun to the ‘Grey’ or English partridge. Since the widespread hedge uprooting after the war, combined with the constant disturbance of mechanised farming, their numbers have declined dramatically. As hunters, it is our responsibility to be aware of these changes. With the Grey partridge, a truly indigenous bird in decline, I choose to leave them be, offering only kind words of goodwill and encouragement whenever I see them huddled in their covey or taking flight in surprise and escape.\u003c\/p\u003e\n\u003cp data-start=\"709\" data-end=\"1045\"\u003eHowever, from the gentler, crop-covered gradients of the South and the Midlands (their preferred habitat) to the steep northern heather, the introduced French partridge can be found in abundance. Obviously French, they are red-beaked and red-footed fashionistas, sporting racy striped waistcoats and dark shades decorating their eyes.\u003c\/p\u003e\n\u003cp data-start=\"1047\" data-end=\"1730\"\u003eAs a child, I would watch them playing king of the castle on rotting haystacks or scurrying down the verges of country lanes in a long line. Mum used to cook them fairly regularly in autumn and winter, with Dad calling it ‘roast justice’ — they were the scourge of our kitchen garden, and their raspy screech was often heard from within. Now, in trying to get my own children to eat more adventurously, I’ve taken to calling them ‘hedge chickens’. But for first-timers, no such trickery should be needed; plump and delicious, French partridge are incredibly versatile and easy to cook, responding beautifully to roasting, braising and even deep-frying (DFP: deep-fried partridge).\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421165883524,"sku":"70001-0000-B-N-R","price":12.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/products\/Partridge.jpg?v=1692256333"},{"product_id":"pheasant","title":"Whole Wild Pheasant","description":"\u003cp\u003e\u003cstrong\u003eWild Whole Pheasant for Roasting or Pot-Roasting\u003cbr\u003e\u003c\/strong\u003eDark-fleshed, lean and full of flavour — a true seasonal game bird.\u003c\/p\u003e\n\u003cp data-start=\"156\" data-end=\"388\"\u003eWild pheasant is available from 1 September to 1 February, sourced from smaller, well-managed shoots across the Yorkshire Dales. Introduced from Asia in the 18th century, pheasants are now a familiar part of the British countryside.\u003c\/p\u003e\n\u003cp data-start=\"390\" data-end=\"723\"\u003eThis is a dark-fleshed, bold-flavoured bird that rewards careful cooking. Because the meat is lean, we recommend roasting with fresh thyme and \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/swaledale.co.uk\/products\/dry-cured-smoked-streaky-bacon\"\u003edry-cured smoked streaky bacon\u003c\/a\u003e to add essential fat, or pot-roasting low and slow to preserve tenderness. When treated with care, pheasant is one of the most rewarding birds to cook and eat.\u003c\/p\u003e\n\u003cp data-start=\"725\" data-end=\"882\"\u003eWe work closely with shoots that manage their land with biodiversity in mind, maintaining healthy habitats and landscape balance, which we see as a priority.\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThoughts from Valentine Warner on Wild Pheasant\u003cbr\u003e\u003c\/strong\u003e\"Flicking through a country sports magazine the other day, I thought the issue daft. While I totally agreed that grey squirrels could be eaten and signal crayfish should be eaten, the overarching idea was that, as invasive species both (among others), they should be hunted down and gobbled up. The absurdity of the article, in the context of the whole magazine, was that the rest of its pages were dedicated to the purposeful rearing, releasing and shooting of pheasants, millions of them.\u003c\/p\u003e\n\u003cp data-start=\"616\" data-end=\"1086\"\u003eI don’t shoot driven game any longer, yet have plenty of opportunities to return home with a pheasant when out rough shooting. Countrywide, it's clear to see they are surely one of the most invasive species of all. What’s more, behind the pheasant soon arrived the frustratingly invasive and unstoppable advance of the rhododendron, a favoured exotic plant that offered good cover for large bags of birds and in turn satisfied the blood lusts of the Victorian sportsman.\u003c\/p\u003e\n\u003cp data-start=\"1088\" data-end=\"1551\"\u003eI do not have it in for pheasants, far from it. I love watching them crash around in the holly come roosting time, or promenade like dandies across the low spring wheat. I love seeing the cocks fight in the dust, and if I find a hen on her nest, I’ll back away. The pheasant’s call fills the dusk, and I think of England in the short days. Yet with an ever-increasing list of game I will no longer shoot, the pheasant remains firmly on my list of good table fare.\u003c\/p\u003e\n\u003cp data-start=\"1553\" data-end=\"1809\"\u003eThing is, we are not very good in England at cooking them, or eating them, for that matter. Regularly referred to as ‘dry,’ I totally disagree. They are versatile, delicious and deeply flavoursome, while their rich yellow fat tastes wonderfully of walnuts.\u003c\/p\u003e\n\u003cp data-start=\"1811\" data-end=\"1903\"\u003eIt is imperative that the sinews in the legs are removed, so the drumstick can be enjoyed.\"\u003c\/p\u003e","brand":"Swaledale Butchers","offers":[{"title":"Default Title","offer_id":34421166080132,"sku":"70006-0000-B-N-R","price":6.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/files\/Pheasant5.jpg?v=1695429804"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0380\/1805\/6324\/collections\/collection-british-game-meat_21512837-0b40-4163-a9ac-1952f10e25b8.jpg?v=1789398392","url":"https:\/\/swaledale.co.uk\/collections\/wild-game-birds-from-the-dales.oembed","provider":"Swaledale Butchers","version":"1.0","type":"link"}