Recipes

Create tasty meals with our produce

Barbecued Venison Steaks

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

Gamekeeper's Pie

A Gamekeeper's Classic

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.

Asian Pan–Fried Pigeon Breasts

Perfect for a starter or as canapés..

Roast Duck with Fennel and Orange

A warming dish for a cold winters night.

Wood Pigeon Bubble & Squeak

A great, quick Saturday night tea.

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 Pasta

An tasty alternative to beef mince.

Roasted Wood Pigeon

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

Spiced Roast Pheasant

Simple, but delicious.

Wood Fired Wood Pigeon

A summer evening treat.

Game Pie

Tried and tested, can be served hot or cold.

Partridge Hot Pot

A tasty twist on a traditional beef hot pot.

Venison Burger

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

Wild Hare & Pappadelle Ragu

Serve the burger with the chips and tomato ketchup.

Pheasant Breasts Braised in Cider

Serve with roast potatoes and baby leeks.

Rabbits and Carrots

Two ingredients that go together beautifully!

Venison Kebabs

Served with a Yoghurt & Cucumber Marinade

Wild Garlic Rabbit Crumble

A great spring supper using wild ingredients.

Venison Wellington with Spicy Red Cabbage

The perfect dish to serve when you're entertaining.

Pheasant Casserole

Serve with fresh vegetables and crème fraiche mixed with horseradish.

Bunny Burgers with Chunky Chips

Serve the burger with the chips and tomato ketchup.

Pan fried Partridge Breasts

Serve with potato cakes.