Scotland's Larder: Meet Andy & Neil from Castle Game, Linlithgow
The Glorious Twelfth or the 12th day of August traditionally marks the start of the shooting season for red grouse in Scotland. However, there are plenty of other game options available throughout the seasons as Andy Smith and Neil Gilmour from Castle Game are keen to explain.
This dynamic duo are keen to champion the very best produce from Scotland's wild larder, and by insisting on the highest standards from their shooters they count some of Edinburgh's top restaurants as regular customers including, The Kitchin, The Little Chartroom, Fhior.
They stock a full range of venison: Roe, Red, Sika and Fallow deer according to the season, which is tagged for full traceability and provide a range of cuts - including haunches, as well as mince, burgers, and handmade sausages.
From their small retail unit at Trinlaymire Farm, Linlithgow they also sell other Scotttish seasonal wild game including Woodpigeon, Rabbit, Hare and Wild Boar, as well as recently expanding to stock Scottish beef and local seafood.
On-site they are able to age and process the wild game to the customers' requirements, all of which are brought to them from a handpicked bunch of around 60 local highly qualified guns from Edinburgh, Lothians, Fife, and the Borders.
They are both passionate about Scotland's natural larder and about getting game meat enjoyed by a wider audience.
Neil explains that "when people say to me, that they don't like venison. You ask then when they had it, 90% of the time will have eaten meat tainted by hormones.
The flavour changes dramatically when the stags are in rutt so we just try to convince them just give it a go again." Andy always suggests to venison doubters that should replace venison mince into their usual chili recipe, before writing the meat off as not for them.
Both are extremely proud and pleased that their customers mobilized to vote for them. Andy said, "it is a nice feeling, and means they like what we are doing."
Neil Gilmour
The Method
Just cook the black pudding in the shallow pan, set aside when done.
Then use the fat to cook the breasts, searing for around 45 seconds on either side before setting aside the meat to rest.
Wilt the wild rocket, and cook some wild berries in the remaining juice to make a sauce to pour over the meat.
Slice and serve pigeon with the crumbled black pudding over the top.
It only takes about five minutes but it tastes and looks amazing.
They both love the fact that business is booming and they can supporting the local economy, employing a part-time butcher and shop worker to help them out.