EVERY year, without fail, we vow to do this and to do that as we aim to uphold the new year’s resolutions set in the early days of January. Some regard chocolate, fizzy drinks, cigarettes, alcohol or even to shed a pound or two as the must do for 2010.
It’s still only the middle of January and a few weeks in to the beginning of a new decade and already more than a third of us will have abandoned our good New Year intentions!
In fact one in five of us (21%) broke our New Year resolution before we even finished the first verse of Auld Land Syne, and more than a third (39%) abandoned our vows by midnight on January 2!
While more than half (53%) of the population might not keep to their resolution within the first week, a third of the population (37%) ignores the resolution tradition completely, opting for a laissez-faire approach to the New Year tradition.
A recent survey has shown that we make one resolution a year and the majority that keep them are in the minority.
Most Popular Resolution for 2010
Over half of us start the year by resolving to exercise more or lose weight. Other popular resolutions include hunting for a new job (9%), giving up smoking (9%) and eating less chocolate and crisps (16%).
Others such as a stop on knuckle cracking, nose picking and taking quizzes on social network sites have all featured, but most of us want to look and feel better and that comes down to the food we eat and the measures we take to improve our bodies.
For some, the aim can be realised and if your New Year resolution is to lose a few pounds, lean and lovely game is a great choice. Low in fat and cholesterol, game is a delicious and healthy alternative to other red meats and most types are in abundance during January. So what better way to kick off 2010?
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. Your local butcher can easily provide you with suitable game and don’t forget that if you trim the fat from duck, you also have a great alternative.
What’s more, game is easy to cook, versatile, and available in convenient portions in supermarkets and butchers. Comforting casseroles, succulent roasts and super fast stir fries all lend themselves beautifully to the rich, full flavour of game – you won’t feel you are dieting!
For a quick midweek supper try sautéing partridge breasts in a little oil with rosemary and apples and serve with mash, or make an oriental inspired stir fry with thinly sliced venison steaks, pak choi, ginger and chilli. Pheasant breast fillets are ideal stirred though a red pepper and tomato sauce and served with pasta. .. the possibilities are endless.
Try this quick and healthy recipe to get you started:
Warm pheasant salad with wild mushroom dressing
WHAT YOU NEED
2 tbsp olive oil
4 pheasant breast fillets (or other suitable game meat)
2 whole unpeeled garlic cloves
200g wild mushrooms
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
WHAT TO DO
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.
