Recipes

Create tasty meals with our produce

Pheasant Breasts Braised in Cider

Serve with roast potatoes and baby leeks.

Roasted Wood Pigeon

With Mustard Frills and Pickled Blackberries. Produced by Daylesford Cookery School.

Wood Pigeon Bubble & Squeak

A great, quick Saturday night tea.

Roast Partridge

Serve with Braised cabbage and Mashed potato. Or for a Mediterranean twist serve with cous cous and stir fried vegetables.

Spiced Roast Pheasant

Simple, but delicious.

Wild Hare & Pappadelle Ragu

Serve the burger with the chips and tomato ketchup.

Venison Burger

Serve with salad and red onion relish. For a change serve topped with a fried egg or slices of a blue cheese.

Asian Pan–Fried Pigeon Breasts

Perfect for a starter or as canapés..

Tandoori Partridge

Serve with lemon wedges, chopped iceberg lettuce, raw sliced red onion and naan bread.

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.

Venison Kebabs

Served with a Yoghurt & Cucumber Marinade

Venison Pasta

An tasty alternative to beef mince.

Rabbits and Carrots

Two ingredients that go together beautifully!

Roast Duck with Fennel and Orange

A warming dish for a cold winters night.

Bunny Burgers with Chunky Chips

Serve the burger with the chips and tomato ketchup.

Barbecued Venison Steaks

Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.

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.

Game Pie

Tried and tested, can be served hot or cold.

Pheasant Casserole

Serve with fresh vegetables and crème fraiche mixed with horseradish.

Gamekeeper's Pie

A Gamekeeper's Classic

Wild Garlic Rabbit Crumble

A great spring supper using wild ingredients.

Pan fried Partridge Breasts

Serve with potato cakes.