-
Pheasant
Butchery, GamePheasant season in the UK begins on the first of October and ends the first of February. Once the birds have been hung for at least three days after the hunt - their feathers plucked and bodies gutted - they make a fine meal, particularly when combined with seasonal fruits and vegetables such as chestnuts, apples, squash, celeriac, mushrooms and cobnuts.£6.00 -
Whole Venison Haunch Boneless Rolled
Butchery, GameLocally sourced venison using cuts from the leg and shoulder to make for a perfectly slow-cooked stew.£90.00 -
Sold out
Whole Rabbit
Butchery, GameSucculent and tender whole wild rabbit direct from the heart of the Kent countryside - a healthy game alternative.£15.00 -
Sold out
Redcurrant & Rosemary Venison Shoulder
Butchery, Game, Mid Week MealsBoneless locally shot free-range wild venison shoulder, marinated in a redcurrant and rosemary glaze, wrapped in caul fat. Approx 1 KG£29.99 -
Sold out
-
Sold out
Duck Liver Raw
Butchery, Game, OffalWhole duck livers from Gressingham Ducks, supplied in a 1kg plastic tub£5.99 -
Sold out
Goose Whole
Butchery, Game, LARDER LUXEFoie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding. We sell our French Fois Gras as a whole piece which can be cut and packed ready for freezing on request Average weight 425-450g each£100.00 -
Sold out
Whole Quail 4 per pack
Butchery, GameWhole Quail farmed from France supplied as a whole bird which can be processed to any specification required£15.99 -
