Scottish Food | Game
If you like game and can afford it, splash out on grouse, the most highly prized of all game birds, which when cooked properly is strong, dark and succulent. Pheasant is also worth a try and is less rich than other game, more like a tasty chicken; you can eat it stuffed with oatmeal or with a mealie pudding, a kind of vegetarian black pudding made from onion, oatmeal and spices.
As they are small, they can be roasted whole, served with gravy, watercress and home-made potato crisps (game chips) sliced really thinly.
Game bird hunting is big business to shooting estates, annually contributing more than £60 million to the Scottish economy. Large numbers of pheasants and red-legged partridges are therefore specifically reared for sporting purposes.
In the past, hunting venison used to be the privilege of the aristocracy and Scotland has long been famous for having some of the finest shooting estates in the world, frequented by Royalty and rich, international clientele