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