There are a large number of wild fowl that can be hunted. Their hunting seasons vary depending on the species and the country. In the UK the “Glorious Twelfth”, 12 August, is famous as the start of the grouse hunting season.
The most common
Here at Professional Secrets we’re going to look at some of the most common wild fowl. These can give can you a good idea of how to approach other species too. Let us know if there’s a wild bird you’d definitely like to know more about.
Often a strong game flavor
Wild fowl have a strong flavor and the meat is often tender although birds that fly long distances can be a bit tough. Most species have an elegant game flavor that is stronger than that of venison.
Big difference in taste
A pheasant can be very like a domestic chicken (of a slightly higher quality), but a capercaillie, for example, can have a strong gamey flavor. And geese and ducks have plenty of fat. There’s a huge amount of variation. Remember that even birds of the same species can differ considerably in flavor depending on their environment, main food and the season.
The right handling after hunting
For wild fowl too, the right handling after hunting is important. Because birds are relatively small, this can cause problems when hunting in the winter. A ptarmigan that has cooled down too quickly will be dry – and there’s nothing you can do about that in the kitchen.
Look out for shot
Birds are normally shot with small pellets that create a swarm in the air and it’s not always easy to find every tiny piece of shot embedded in the flesh. Eat with care. Try the old fish bone trick, award a prize to the person who finds a pellet...