Read these magazine excerpts to find out what journalists say about game.
February 2011, Woman & Home, What’s in Season:
“Venison, more widely available now, is high in protein, but low in saturated fat – a flavoursome ingredient for a healthier diet.”
January 2011, Delicious Magazine, A-Z of the Noughties:
“V is for Venison. And other game meat, It’s healthy, sustainable and delicious, and sales have soared in recent years. The likes of pheasant, partridge, rabbit and hare are getting easier to find in supermarkets and farmer’s markets as Brits lose their squeamishness for the wild stuff.”
January 2011, Men’s Health, Muscle Meals:
“Venison is one of the leanest red meats and also has high creatine levels so your muscles will have all the fuel they need to enlarge.”
January 2011, Sainsbury’s Magazine, Our Feathered Friends:
“Make the most of pheasant and partridge this month while they’re still in season. Game is naturally free range, low in fat and delicious. Game partners well with pears, apples, juniper, beetroot, prunes, peas, mushrooms , bacon and woody herbs.”
January 2011, Waitrose kitchen, A Quick Guide to Venison:
“Burgers… not only the trendiest burgers around – Heston serves them at the Hinds Head- venison burgers are also some of the healthiest, containing significantly less saturated fat than beef varieties” |
