Its time to get your game on!

January 29th, 2013

We’ve got a brilliant selection of game available now, so come in and buy some before we sell out! The season is very short, ending in March, so it won’t be around for long!

We have Northampton Brace of Pheasant (a male and a female bird) which makes for a tasty pot roast. Have a look at a good recipe here . We also have Pheasant breasts which are delicious pan fried. Pheasant breasts are priced at £11/kg, most packs are approx 500g.

We have whole wild duck at £4.50 each which is wonderful roasted.

We also have packs of 2 wild partridge priced at £6.00, brilliant for roasting, have a look at a roasted partridge recipe here.

English diced Venison is priced at £8.40/kg, which comes in approx 500g packs, perfect for stewing. We also have English boned Venison priced at £13.60/kg.

English mixed game packs are £9.00/kg, a mix of pheasant, pigeon, rabbit, hare and venison. Please note all our game is frozen only.

Game Soup

After you’ve enjoyed your roast pheasant or partridge, don’t just throw out the carcasses; instead, use them as the base for this tasty soup recipe.

It makes a great starter and is just the thing to pour into a Thermos to sustain you through a winter walk. Serves six, though it doubles or triples up very well.

Carcasses of 2-4 game birds
1 bouquet garni (made up of 3 parsley stalks, 2 small thyme sprigs, 1 rosemary sprig, 1 bay leaf)
6 juniper berries, crushed 
8 black peppercorns
200g celeriac, cut into 1cm dice (save the peelings for use in the stock base)
2 large carrots, cut into 1cm dice
3 parsnips, cut into 1cm dice
Leftover scraps of meat pulled from the carcasses (optional)
1 tsp fresh thyme leaves
Salt and freshly ground black pepper

Put the carcasses in a large pan, pour in enough water to cover by about 4 cm  bring to a bare simmer and skim off any scum that rises to the surface. After 15 minutes, add the bouquet garni, juniper berries, peppercorns and a small handful of well-scrubbed celeriac peelings. Cook at a very gentle simmer for three hours, topping up with water if it gets a little low. Strain the stock through a fine-meshed sieve into a clean pan. Bring the stock to a vigorous boil and reduce until it has a good depth of flavour. Add the vegetables, any leftover meat, if using, and the thyme, and simmer for 10 minutes until the vegetables are tender. Season with salt and pepper, and serve with good bread.

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