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  • Sold out

    Diced Venison Braising Steak

    Locally sourced venison using cuts from the leg and shoulder to make for a perfectly slow-cooked stew.
  • Pheasant

    Pheasant 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.
  • Redcurrant & Rosemary Venison Shoulder

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    Boneless locally shot free-range wild venison shoulder, marinated in a redcurrant and rosemary glaze, wrapped in caul fat. Approx 1 KG
  • Whole Rabbit

    Succulent and tender whole wild rabbit direct from the heart of the Kent countryside - a healthy game alternative.
  • Sold out


    The delicate flavour of the partridge makes it an ideal start for a game novice, with its delightfully gentle taste and succulent flesh. A great substitute for turkey over the festive period.  
  • Guinea Fowl

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    Guinea Fowl is the perfect bird for you if you find cooking game tricky, but would like to give something new a try. Not too dissimilar from chicken or pheasant, but with a subtle gaminess and slightly drier. Roast or braise in a stew or curry as you would a chicken, but make sure to adjust your timings accordingly as guinea fowls are a little smaller and generally contain half the amount of fat as a chicken, meaning they can have a tendency to dry out if not cooked with care.
  • Pigeon

    A deep, gamey, tender bird - a lot more complex than chicken, our pigeons are plump and flavoursome. Quick and easy to cook, this is perfect autumnal meat.