You can buy oven-ready game direct from game dealers, butchers, farm shops, online suppliers and supermarkets (game from the latter will almost always be farmed).
When buying oven-ready game, look for moist, well-shaped cuts that are firm to the touch, not slimy, with no discolouration or dry spots. The meat should smell fresh. The skin on game birds should be smooth and supple and the wing tips moist and pliable.
If you're not confident about what to buy, don't be afraid to ask for advice. Tell your game dealer or butcher how gamey you want your meat and also how you plan to cook it. They should be able to tell you hold old your chosen game is, how long it has been hung and whether it's fresh or wild.
It's important to know the age of your game, because this will affect how you cook it. Young game can be successfully roasted for a short time at a high heat. Older game will be tough if you cook it in this way and needs slow braising, pot roasting or stewing to become tender. A young bird's beak and feet will be pliable and the breast firm and proud. Young rabbits and hares have ears that can be torn easily.
Fresh wild game can only be bought in season but it can be bought frozen at any time. Farmed game is not subject to the same seasons and some, such as venison, is available year-round. Each type of game can only be shot during its shooting season, so check this before you go hunting.
