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How do I cook game so it doesn’t go dry? | Kitchen aide
Venison and pheasant are full of flavour, but it’s easy to spoil them. Here’s how top chefs cook game …
• Got a culinary dilemma? Email feast@theguardian.com
Every autumn, we’re urged to eat more game, but my local supermarket has only venison and pheasant, both of which always end up dry when I cook them. Help!
David, London EC2
“Ethically, wild game is a good choice for meat-eaters, because the animals live free and for much longer than farmed or managed animals,” says James Lowe, chef and co-founder of Lyle’s in London. “It also has an incredible flavour.” Game is a lean meat, and so, as David has found, can easily dry out. “Things running through the forest are not sitting there being hand-fed buttermilk, whey, oats and barley to put on a layer of fat,” says chef and restaurateur Richard Corrigan. “If you whack a whole pheasant in the oven, you’ll never get the result you’re looking for.”
