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Wild Wood Pigeons are extremely tasty with rich, dark flavorsome meat. The dressed weight is approx. 250g and they come plucked and ready to cook. Our Scottish Wood Pigeons come from selected Scottish estates. Oven ready. Individually wrapped. Ready to cook. The wood pigeon is all over Europe, North Africa, western Asia, Iran, Afghanistan, Turkmenistan, Uzbekistan, Tajikistan, Kyrgyzstan, Kazakhstan, Russia, Pakistan, India, and Nepal. Woodpigeon is also known as European Wood-Pigeon and Cushat. The diet of wood pigeon is mostly berries, cruciferous vegetables, green fleshy leaves, buds, flowers, seeds, shoots, seedlings, figs, acorns, pine nuts, and grain. Sometimes they have been observed to feed on invertebrates like insect larvae, ants and small worms. It feeds on the ground as well as on the trees.
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Wild Pheasant from Scotland has complex and complicated rich flavors that challenge my cooking skills. Wild Scottish pheasant acquires a flavor that flightless domestic birds confined in pens can never acquire. The longer it lives out in the woods, the gamier it gets. The more, the gamier, the better it is.
Once you try the Scottish pheasant, there is no turning back. There is no comparison between the gamy taste of Scottish pheasant and the kind that's been pen raised in the USA.
Did you know that the Wild Mallard Duck is the most widely-consumed game bird in the world? Exotic Meat Market doing our part to keep it at the top, and hope you will pitch in.The majority of ducks consumed comes from farms, which is why our wild game bird is such an extraordinary treat. Procured in private weekend hunts organized exclusively for Exotic Meat Market, our wild Mallard ducks from Scotland are available all year long. The taste of wild duck is richer than its domesticated counterpart. That flavor is due to the exercise and diet of the wild birds. Take care when cooking meat this precious; keep it rare and use plenty of fat where you can. And look out for shot.
Scottish Wild Pheasant has complex and complicated rich flavors that challenge my cooking skills. Wild Scottish pheasant acquires a flavor that flightless domestic birds confined in pens can never acquire. The longer it lives out in the woods, the gamier it gets. The more, the gamier, the better it is.
