There is no definitive guide to how long game should be frozen for. Mike Robinson, game chef and Field contributor, suggests three months for venison and pheasants up to a maximum of six months, though many people stretch this to 12. Freezing merely slows the deterioration.

An ideal way to freeze chicken bones, giblets and scraps to turn into stock at a later date is to place them in a plastic container, cover them with water and freeze. When required, run hot water over the container to loosen and place the frozen block in a stock pot along with the usual addition of vegetables and herbs, plus more water if needed, and make as normal.

Send queries to Rosie Macdonald, Country Queries Editor, The Field, Blue Fin Building, 110 Southwark Street, London SE1 0SU or email Country Queries.

The Field cannot accept any legal responsibility for answers given in these columns.

Wine to drink with game

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