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.