Pheasant, pigeon, venison: all good, sure.
But what about the slightly unusual animals in the game family?
Squirrel, rabbit and boar might not be your typical Sunday lunch fare, but they're delicious and a great way to explore your carnivorous side.
Here's the quick-fire guide you need to get cooking with the best of Britain's undomesticated creatures.
Squirrel might sound like an odd choice, but its been served up at Michelin starred restaurants for a few years now. This deliciously tender meat comes in the idea size for one per person, and is not be confused with its endangered cousin, the red squirrel. Your actually doing the eco-system a favour eating these – the pesky greys are intolopers from North America and steal food and habitats from our native reds. Think of it as doing your bit for your country.
The wild kind, not your niece’s fluffy little pet. Make sure you buy rabbit from a butcher for decent quality, and slow cook for stews and pies. It’s a relatively tough, so a gentle, simmering process is needed.
A slightly scary sounding creature, all wild boars purchased for meat in the UK are actually bred on farms. A dark, intense flavour, it’s great minced up and used to make burgers as a richer alternative to beef.
These game meats are incredibly distinctive and flavoursome, and shouldn’t be overwhelmed with too many additions. Fry in some shalotts and butter, before covering in a mix of stock and red wine and simmering slowly, until the meat is tender and pulls away from the bone using a fork.
The Great British Meat Company are a family butchers, established in 1953. They supply some of the top chefs and restaurants in the country. To buy their 100% British produce and get it delivered free, visit their website.