Our Venison and onion burgers are a very tasty lean alternative to beef.
At 8oz each one is more than enough per serving.

Wild boar and apple burgers are great on a BBQ or just under the grill.
serve in a burger bap with a slice of tasty cheese a few onions and a good relish.
approximately 8oz each

diced game mix is made up of 40% diced venison, 40% diced wild boar and 20% diced pheasant or wood pidgeon. fantastic in mixed game pies or terrines.

Whole roasted Grouse really is the king of game birds. absolutely packed with flavour grouse only have a short season and really are a delicacy. serves one per person.

Slow cooked Hare offers a much deeper rich flavour than rabbit. Our hare is not older than a year old (leveret) so the flavour isn`t too intense. Hares are sold jointed up ready for those jugged hare recipes.

Partridge breasts are a great alternative if you only need the lean breast meat. more subtle than pheasant or pigeon and no awkward bones to negotiate. ideal for a full flavoured curry or game pie.

If grouse are considered the king of game birds, Partridge can well and truly be called the queen of game birds. wonderfully subtle and yet full of flavour. a must try.

Pheasant breasts are a great alternative if you only need the lean breast meat. no awkward bones to negotiate. ideal for a full flavoured curry or game pie.

roast pheasant is a real classic, our birds age hung in the feather for 3-4 days for full flavour without being too gamey

As with our whole rabbits these are wild not farmed. with the diced rabbit we have carefully removed all the bones and cartilage so the end result is lean diced rabbit. Easy for pies, stew, can be minced to make bunny burgers.

Our whole rabbits are sold cut into three for ease of cooking.best served in a mixed game or rabbit pie/stew.
very lean and healthy as there is next to no fat on a rabbit.

very lean and tender. diced venison is a good alternative to beef or lamb for stews, casseroles, or game pies.

venison mini leg roasts are cut from either the topside, top rump or silverside on a haunch of venison. very lean and are very tender especially cooked slightly rare.

venison leg steaks are either cut from the rump or the top rump, giving you a very tender and lean steak, ideal to have rare or medium rare. a good alternative to a beef steak.

venison backstrap or venison cannon is one of the most tender cuts of meat on the market. fantastic for a dinner party or any dish that needs the wow factor.

Mallard duck has a subtle gamey flavour that isn`t as strong as widgeon or teal, so it`s a good alternative to gressingham duck if you want something more wild and gamey in flavour. generally roasted slowly to enhance the flavour.

Wild boar bacon is about the tastiest bacon out there, not too salty or strong in flavour, its about as wild and natural as you can find, home cured wild boar bacon is a real forest of dean flavour.

lean diced wild boar shoulder is fantastic in stews and casseroles that need that extra flavour, wild boar has a distinct gamey pork taste.

nice and lean, the wild boar boneless leg requires no fussing around with bones or rind, and if cooked slightly slower is guaranteed to be tender.

fantastic for any special occasion if you need something a bit different with wow factor. very tender and juicy. don`t over cook this and it will reward you every time.

wild boar rump steaks are a great way to try wild boar for the first time, a bit more of a subtle flavour and very tender.

wild boar tenderloin might well be the most tender piece of meat on the market, very soft in texture and packed full of flavour, great for pastas, stir-fry, or cut into medallions.

all the flavour of wood pigeon without bones. dice these up and mix with some our other diced game items for a tasty game pie or casserole.

wood pigeon are a little fuller in flavour than a pheasant or partridge, these small birds make a great starter served with game chips.