We are lucky to have a fantastic head chef who is not afraid of game meat. You have been spoiled with his special choices such as venison, mallard, partridge etc & we will go a step further in delighting your taste buds with a game evening on the 5th of December starting at 7.30pm.
‘Game’ is the word used to describe animals and birds that are traditionally hunted for food instead of raised on a farm.
Typically, it falls into two categories: ‘feathered’ or ‘furred’. Feathered game or game birds include grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon. Furred game includes hare, rabbit, venison and ‘wild’ boar.
Game meat is lean and lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins.
Pheasant and partridge are particularly high in protein and low in fat, cholesterol and sodium. Both also contain high levels of iron, Vitamin B(6) and selenium. Venison is high in protein, low in fat and has fewer calories than other red meats. Venison is particularly low in saturated fatty acids and contains higher iron levels than other meats.
Game season is well under way people can often be intimidated by game. But it can be treated like any other meat. You can roast, pan-fry or braise it, just watch out for the shot! With such an abundance of options on our doorstep it would be a shame not to avail of this great resource!
If you like game meat and want to avail of this real treat reserve a table by pm here or call 01-5672022!