Into The Wild: Our Guide to Cooking with Game
Game is often seen as a seasonal delicacy, reserved for rich autumnal menus and hearty winter plates. But at Udale, we believe the story of game doesn’t end when the leaves fall. With its lean profile, deep flavour, and elegant presentation, game deserves a starring role in your kitchen year-round—especially during spring and summer when menus shift towards lighter, more vibrant fare.
From the subtle sweetness of partridge to the rich, earthy notes of venison steaks and the robust character of wild boar, game offers chefs an exceptional palette to work from. It’s sustainable, nutrient-rich, and delivers bold yet refined flavour when treated with respect. We work with leading chefs to showcase how game can evolve across seasons, pairing beautifully with the best of spring and summer produce.
Elevating Game for Warmer Months
Venison is a standout for year-round appeal. Its leanness makes it ideal for quick, precise cooking—think pan-seared venison loin or BBQ-grilled venison steaks. In spring, try pairing it with wild garlic, crushed peas, or a sweet-sour rhubarb glaze. In summer, grilled venison with heritage tomatoes and a tangy elderflower vinaigrette delivers exceptional freshness with a wild twist.
Partridge, with its delicate flavour and tender texture, adapts well to light preparations. Consider confiting the legs and pan-roasting the breast, served alongside asparagus, Jersey Royals, or a citrus dressing for a clean, elegant plate.
Wild boar, on the other hand, adds a bold note for bolder menus—perfect for summer grilling. A wild boar burger, lightly spiced and topped with pickled red onions or apricot chutney, adds rustic charm to a gastropub offering while still feeling contemporary.
Chef Tips: Handling Game with Confidence
Don’t Overcook: Game’s low fat content means precision is key. Aim for medium-rare to medium depending on the cut.
Balance with Brightness: Acidity from fruit, pickles, or vinegars cuts through game’s richness and lifts the dish.
Rest Well: Like any quality meat, proper resting improves tenderness and preserves those all-important juices.
Use the Whole Animal: Consider using bones for broths, trim for terrines, or offcuts for game sausages – both sustainable and cost-effective.
Seasonal Pairings That Work
Venison + Peas + Mint + Rhubarb Jus
Partridge + White Asparagus + Lemon Verbena Oil
Wild Boar + Charred Courgette + Gooseberry Relish
Pigeon + Broad Beans + Morels + Wild Garlic Purée
These combinations allow game to retain its character while working in harmony with vibrant, fresh produce available during the lighter months.
Why Game Belongs on Your Menu Year-Round
Adding game to your spring/summer offering helps set your menu apart—offering diners something unexpected, ethical, and full of flavour. With supply from trusted British estates and expert butchery from the Udale team, you can rely on consistent quality and seasonal availability across a variety of wild meats.
Let’s Bring Game to Your Menu
Explore our full range of wild meats and speak to your Udale account manager for sourcing advice, menu development support, or bespoke butchery. Whether you’re running a fine dining kitchen or a progressive gastropub, game offers an edge—and we’re here to help you make the most of it.
