If your New Year resolution is to lose a few pounds or to eat more wild and natural food from the region, then game is a great choice.

Low in fat and cholesterol, game is a healthy alternative to other red meats and most type are in abundance in January.

Pheasant and partridge contain a high level of iron protein, vitamin B6 and selenium, and venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat.

What’s more, it’s easier to cook than you might think and tastes great in casseroles, stir fries or as succulent roasts.

Shropshire game stockists include

Morgans Butchers, Wellington (01952) 223309

GN Badley & Sons, Trench 01952 612535 www.gnbadleyandsons.co.uk

DW Walls & Sons in Craven Arms 01588 672308

and in Ludlow 01584 872060 www.wallsbutchers.co.uk

Try this recipe from gametoeat.co.uk or find more recipes and stockists on their website

Warm pheasant salad with wild mushroom dressing

Serves 4

2 tbsp olive oil

4 pheasant breast fillets

2 whole unpeeled garlic cloves

200g wild mushrooms (morel, chanterelle)

4 tbsp dry white wine

2 tbsp finely chopped red onion

1 tbsp roughly chopped soft fresh thyme

1 (135g) bag watercress, spinach and rocket salad

2 nectarines, stoned and sliced

Method

1. Pour 1 tbsp oil into a large heavy based frying pan, add the whole garlic cloves then set the pan over a medium heat. When the oil is hot fry the pheasant breasts for 2-3 minutes each side until lightly browned and just cooked through. Transfer them to a board, leave to rest for a few minutes, then slice.

2. Heat the remaining oil to the pan, add the mushrooms and fry for 1-2 minutes. Pour in the wine and allow to bubble rapidly for 30 secs. Remove from the heat. Add the red onion and thyme. Season.

3. To serve, divide the salad leaves and nectarines between four plates. Top with the pheasant breasts, then spoon over the warm mushrooms and the dressing from the pan.