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  • Sold out

    Pheasant

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    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.
    £6.00
  • Sold out

    Diced Venison Braising Steak

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    Locally sourced venison using cuts from the leg and shoulder to make for a perfectly slow-cooked stew.
    £8.00
  • Sold out

    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
    £19.99
  • Whole Rabbit

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    Succulent and tender whole wild rabbit direct from the heart of the Kent countryside - a healthy game alternative.
    £15.00
  • Sold out

    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.
    £9.99
  • Sold out

    Partridge

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    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.  
    £6.00
  • Sold out

    Pigeon

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    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.
    £4.99
  • Sold out

    Whole Quail 4 per pack

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    Whole Quail farmed from France supplied as a whole bird which can be processed to any specification required  
    £15.99
  • Sold out

    Duck Liver Raw

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    Whole duck livers from Gressingham Ducks, supplied in a 1kg plastic tub
    £5.99
  • Fois Gras – Whole Piece

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    Foie 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
    £29.95