Recipes

Create tasty meals with our produce

Venison Pasta

An tasty alternative to beef mince.

Pheasant Breasts Braised in Cider

Serve with roast potatoes and baby leeks.

Game Pie

Tried and tested, can be served hot or cold.

Partridge Hot Pot

A tasty twist on a traditional beef hot pot.

Wood Fired Wood Pigeon

A summer evening treat.

Pan fried Partridge Breasts

Serve with potato cakes.

Bunny Burgers with Chunky Chips

Serve the burger with the chips and tomato ketchup.

Venison Kebabs

Served with a Yoghurt & Cucumber Marinade

Wild Garlic Rabbit Crumble

A great spring supper using wild ingredients.

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.

Venison Wellington with Spicy Red Cabbage

The perfect dish to serve when you're entertaining.

Gamekeeper's Pie

A Gamekeeper's Classic

Roast Duck with Fennel and Orange

A warming dish for a cold winters night.

Pheasant Casserole

Serve with fresh vegetables and crème fraiche mixed with horseradish.

Rabbits and Carrots

Two ingredients that go together beautifully!

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.

Spiced Roast Pheasant

Simple, but delicious.

Roasted Wood Pigeon

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

Wood Pigeon Bubble & Squeak

A great, quick Saturday night tea.

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..

Roast Partridge

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

Tandoori Partridge

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