Interview | Albert Roux on Wild Game

The legendary French chef shares his top tips for cooking wild game…

Albert-RouxWhen it comes to watching what you eat, there are few healthier (and more delicious) meats than wild game. Coveted for its low fat content and lean protein, as well as being a good source of iron and zinc, wild game such as venison, rabbit, partridge and pheasant are a great healthy option, says renowned chef Albert Roux.

He tells us: ‘I don’t think game in this country is expensive and it is certainly worth the money. The best place to buy it is from a reliable game dealer, although I have to admit some large supermarkets have wonderful game, certainly at one stage Marks & Spencer did.’

Albert’s favourite game to cook is woodcock, with an open shooting season running until the end of January, and he recommends serving it with braised red cabbage, sauerkraut and roast potatoes.

‘The taste is something to behold,’ he says, adding: ‘I have always cooked the bird with the carcass – it tastes infinitely better – and you should baste it constantly while cooking. I like the bird to have a little layer of fat up front and back, which denotes a happy bird that is much better to eat.’


Albert Roux OBE presented the 2014 Purdey Awards for Game and Conservation, celebrating the UK’s best conservation projects.

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