Winter Wildlife Wonders

Farm-Wilder-Winter-Starling

Winter Wildlife Wonders By Tim Martin The countryside in winter can seem a little lifeless.  Walks are often head down, powering along against the elements, senses blunted by hats and hoods, in contrast to unhurried summer ambles, when there are flowers, butterflies and birdsong to distract eyes and ears.  In winter, much of our wildlife…

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The Biggest Disaster: The Decline in Soil Health

soil-heath

The Biggest Disaster: The Decline in Soil Health Soil is one of the most fundamental resources we have – without healthy soil we cannot grow enough food to eat. Soil is much more than just food production: it protects us against floods and droughts whilst capturing vast amounts of carbon. Modern intensive farming is degrading…

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Venison Wellington

Home > Archives for > Page 2 Venison Wellington Serves 4-6 | Prep 50 mins | Cooking 1hr 20 mins Venison fillet makes the most impressive wellington, fit for any occasion and always bound to impress! Ingredients 600g trimmed loin of venison 1 tbsp olive oil, plus a little extra 1½ tbsp English mustard 50g butter 1 large shallot, finely chopped…

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Deer, Oh Deer…

Farm Wilder Red Deer in Woods

Deer, Oh Deer… By Tim Martin Why we need to eat more wild-shot venison to save woodland wildlife.  There’s hardly a day goes by without newspaper story about the pros and cons of meat: why we shouldn’t eat it, or why we should (as long as it’s less of the right sort of meat -…

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Venison Ragu

Venison Ragu Serves 4 | Prep 10mins | Cooking 40mins A wonderfully complex and rich sauce, this wholesome meal is a healthier alternative to its beef counterpart. Recipe from British Game Assurance. Ingredients 4 x tbsp Olive oil 2 Medium onions, finely chopped 2 Garlic cloves, finely chopped 500g Minced venison 300ml Red wine or…

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Ancient Orchards – The Revival

Farm Wilder Ancient Orchards

We often talk about the wonderful wildflower meadows that Farm Wilder’s farmers protect, but there’s another endangered farmland habitat that is less well known, and once lost takes even longer to restore: orchards. Over the last 100 years there has been a drastic decline in orchards throughout England and Wales, with the National Trust estimating…

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Autumn Wildlife to Watch Out For

By Tim Martin, Farm Wilder Founder Autumn is a spectacular season for wildlife, with an alluring showcase of the last of the summer swallows, the arriving winter migrants, and an abundance of fungi and forage. When you step into the woods and countryside this autumn look out for… Redwings The smallest of the true thrushes, Redwings…

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The Future of Organic – from Revolution to Evolution

By Tim Martin, Farm Wilder Founder Every year Organic September champions the benefits of this way of farming.   There is much to celebrate, but it’s also a good time to ask why organic hasn’t taken off in the UK as much as in some other countries, what we could do to change that, and to…

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Braised Lamb Shank with Gratin Potatoes and Red Currants

lamb shank

Braised Lamb Shank with Gratin Potatoes and Red Currants Serves 4 | Prep 10mins | Cooking 2 1/2 – 3hrs Braised Lamb Shanks are a delicious crowd-pleaser. Slowly braised in deep flavours leaving the lamb falling off the bone. Serve with potato gratin and vegetables or couscous Ingredients 4 small lamb shanks 2 tbsp vegetable…

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Veganuary is it an environmental win?

Veganuary is it an environmental win? By Luke Dale-Harris, Founder of Farm Wilder Seven years in and with over two million people expected to participate this January, it’s safe to say that Veganuary has been a roaring success. In well under a decade, veganism has gone from being a widely ignored lifestyle choice of a…

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