Create tasty meals with our produce
Pan fried Partridge Breasts
Serve with potato cakes.
Wild Hare & Pappadelle Ragu
Serve the burger with the chips and tomato ketchup.
Barbecued Venison Steaks
Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.
Roasted Wood Pigeon
With Mustard Frills and Pickled Blackberries. Produced by Daylesford Cookery School.
Venison Kebabs
Served with a Yoghurt & Cucumber Marinade
Pheasant Casserole
Serve with fresh vegetables and crème fraiche mixed with horseradish.
Venison Burger
Serve with salad and red onion relish. For a change serve topped with a fried egg or slices of a blue cheese.
Tandoori Partridge
Serve with lemon wedges, chopped iceberg lettuce, raw sliced red onion and naan bread.
Rabbits and Carrots
Two ingredients that go together beautifully!
Roast Partridge
Serve with Braised cabbage and Mashed potato. Or for a Mediterranean twist serve with cous cous and stir fried vegetables.
Venison Pasta
An tasty alternative to beef mince.
Wild Garlic Rabbit Crumble
A great spring supper using wild ingredients.
Pheasant with Parsnip and Apple Mash
Serve with the sliced pheasant breasts on the mash with the wine sauce and root vegetable crisps to garnish.
Gamekeeper's Pie
A Gamekeeper's Classic
Bunny Burgers with Chunky Chips
Serve the burger with the chips and tomato ketchup.
Asian Pan–Fried Pigeon Breasts
Perfect for a starter or as canapés..
Pheasant Breasts Braised in Cider
Serve with roast potatoes and baby leeks.
Spiced Roast Pheasant
Simple, but delicious.
Venison Wellington with Spicy Red Cabbage
The perfect dish to serve when you're entertaining.
Partridge Hot Pot
A tasty twist on a traditional beef hot pot.
Wood Fired Wood Pigeon
A summer evening treat.
Wood Pigeon Bubble & Squeak
A great, quick Saturday night tea.
Game Pie
Tried and tested, can be served hot or cold.
Roast Duck with Fennel and Orange
A warming dish for a cold winters night.