It’s healthy and good for the planet, so why aren’t we eating more game?

Moore also advocates shooting games as being positive for the environment, when groups, usually made up of friends, gather to socialize and shoot birds that are driven. “If you think about the meat that comes from this pursuit, it is raised on land where plants and ground cover are encouraged and managed, with things like bee ways and chamomile being grown.

“Look at a sheep farm and you will see little else but pastures and beech fences,” he says. “And imaging provides and encourages viable functionality, from managing games to downloading [assisting those who shoot], choose or pick [of game shot, with dogs trained for the purpose], not to mention the hotels, bars, restaurants and taxis used by guests.”

As for eating, Moore explains, “I’m keen to show people the knowledge I’ve gained while cooking wild meat. It’s not about slow cooking and heat-resistant dishes. There are simple techniques, like marinating, that can transform that meat and give it a really strong flavor.”

He recommends simple soaking methods: dropping pheasant meat, for example, into a tub of water, salt, apple juice, and milk for a few hours. “Then when you come to roast it or fry it or grill it, you’ll be amazed at it,” he promises. “I offered it, why would anyone choose an unoccupied and intensively farmed white chicken?”

Moore had been a country man since his childhood in Denbyshire, the North Wales countryside. “I would go with the dogs and walk for hours and hours, and when I was 14, I started serving lunches,” he says. “When I left school, I went to Bath Spa to study physical geography, but after four months I enjoyed it.”

He traveled around France and Italy between periods working with his father, before returning to the UK and enrolling at the Leith School of Food and Wine in London. A year later he received a diploma.

Moore began cooking in private villas in the summer and for shooting in the winter. “I knew I didn’t want to be in the restaurant world,” he admits. “Hyping that thing seemed like a great hardship.” Now he’s game chef Loyton, who manages a bunch of buds: “I get the freedom to act and I enjoy cooking great food for some really special people.”

He also settled in the small Oxford village of Exmoor. “Every mile you drive toward Exmoor from Taunton is another year in the past tense,” Moore says.

“I love its ruggedness and its authenticity. I see Exmoor as a bubble, an island, like the Highlands of Scotland but a few hours from London. Here, I can walk for miles and only see deer, ponies and wildlife.”

Then he drips those wild elements onto my plate. Now, fresh off the grill, his apple-salted bird along with a rich rice bowl—paella is infused with game flavors—and some smoked quince aoli ​​is a find even my kids will enjoy.


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