Squirrel & Cheese Croquettes. We need to control the grey squirrel populations, they are an invasive species that has out competed our native red squirrels. They also raid bird feeders, bins and strip bark of the base of trees. The UK Forestry Commission estimates grey squirrels causes ￡6-10 million damage to British forestry per year. Grey squirrels have been known to damage houses and buildings by chewing on woodwork, insulation and electrical wires. So save a red and eat a grey.
Eat Wild
食品生产
We promote feathered game; sharing recipes, directing people to stockists of assured game & answering game queries.
关于我们
Eat Wild was set up to promote British feathered game through recipe development, stockists and engaging with the public.
- 网站
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https://www.eatwild.co
Eat Wild的外部链接
- 所属行业
- 食品生产
- 规模
- 2-10 人
- 类型
- 私人持股
- 创立
- 2018
Eat Wild员工
动态
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Eat Wild转发了
An exciting morning at City of Wolverhampton college today!!! For culinary enrichment week the students were given talks from 2 industry professionals (and me) based all around hospitality, sustainability, and employment opportunities Archie Fletcher was up first explaining all about wildfarmed flour, regenerative farming, and the big changes a simple product choice can make to our environment Leon Challis-Davies was up next talking about all things eat wild, sustainable british meats, nutrition, and the world around us Thank you both for giving up your time today!!! We had good engagement from the students asking all sorts of different questions, ranging from explanations of companion planting, “what does pigeon taste like”, “where can i buy venison” Hopefully the insight we gave the class will enable them to make more informed choices in their culinary careers and inspire them to try something different #levy #compassgroup #eatwild #wildfarmed #wolvesfc
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This Pancake Day why not try these amazing Pancake Battered Pheasant & Cornbread Pancakes from @fromfieldtoplate - a wonderful way to celebrate Shrove Tuesday with a wild meat twist. We can’t wait to try them! Full recipe is here - https://lnkd.in/eNeSXXQK
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‘The wood pigeon spends a life on the wing; its home is tracks of wood and open farmland. There are no chains in the skyway. There are no fences to keep the birds in or keepers to shut them up. They are wild and free and, as a result, benefit from a completely natural diet. What’s more, they’re very common, so their numbers will occasionally be culled. All this makes them one of the most sustainable and healthy forms of meat we could hope to eat. Beyond that… well, they are incredibly delicious.’ -Gill Meller Recipe Created by Gill Mellor and Photos by Andrew Montgomery.
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Our easy pheasant Alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs, it is also a great way to utilise the thighs. You’re just two steps away from cheesy pasta perfection. The recipe is now up on the website here - https://lnkd.in/eyrSNK9b
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“Pheasants spend the early part of their lives in large, open pens, but once they’re strong enough, they are released into the wild, where they live out the rest of their lives. Most of the meat we eat in the UK never gets it this good. I’m a sucker for chorizo. It’s such a gregarious, rich sausage. Pair it up with sweet parsnips and the lean pheasant and it becomes something even more fabulous.” – Gill Meller Full recipe here - https://lnkd.in/e-NVsbzQ
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Dive into a hearty bowl of Cajun Pheasant Gumbo, a soul-warming dish that brings the bold flavours of Louisiana to your table. Tender pheasant meat is cooked up with a rich, smoky ham, infused with Cajun spices, and paired with the holy trinity of onion, celery, and bell peppers. Full recipe here - https://lnkd.in/e74YmDhg
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?? Craving a protein-packed salad with a twist? Try our Partridge Caesar Salad! ?? Higher in protein, lower in fat, and bursting with delicate flavours that pair perfectly with our zesty anchovy dressing. A must-try for all salad lovers! #HealthyEating #Delicious