Create tasty meals with our produce

Wild Hare & Pappadelle Ragu

Serve the burger with the chips and tomato ketchup.

Tandoori Partridge

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

Wood Fired Wood Pigeon

A summer evening treat.

Venison Wellington with Spicy Red Cabbage

The perfect dish to serve when you're entertaining.

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 Kebabs

Served with a Yoghurt & Cucumber Marinade

Venison Pasta

An tasty alternative to beef mince.

Gamekeeper's Pie

A Gamekeeper's Classic

Pan fried Partridge Breasts

Serve with potato cakes.

Rabbits and Carrots

Two ingredients that go together beautifully!

Roasted Wood Pigeon

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

Barbecued Venison Steaks

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

Pheasant Casserole

Serve with fresh vegetables and crème fraiche mixed with horseradish.

Wild Garlic Rabbit Crumble

A great spring supper using wild ingredients.

Partridge Hot Pot

A tasty twist on a traditional beef hot pot.

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.

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.

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..

Spiced Roast Pheasant

Simple, but delicious.

Wood Pigeon Bubble & Squeak

A great, quick Saturday night tea.