Roe Deer Venison

This week we have a small quantity of wild roe deer – this venison is prized for excellent eating qualities and is currently in season.  We don’t normally sell venison in August as the heat usually means people don’t feel like eating red meat, but the delightful weather this year … Read More

Venison & Chestnut Mushroom Pie Recipe

Vicky makes all her own pies from scratch for our deli counter, using local, seasonal ingredients.  This recipe uses Stansted wild venison, chestnut mushrooms, wine and herbs, giving a rich gravy that’s very satisfying. Venison Pie – Serves 4 Ingredients: 750g Diced Venison 2 red onions, finely chopped 2 garlic … Read More

Happy Stew Year

January: Cold, dark, and wet, but at least we have stew – a dish celebrated worldwide for months such as these.  With the slow cooker out, we have the perfect options for a remarkable stew, with meat or vegetarian and a variety of flavours and textures. If you are cooking … Read More

Autumn Partridge Recipes

One of our customers gave me a partridge recipe he has been using regularly since 1996, so it has been tried and tested!  I decided to try it at home but forgot to bring the recipe back, so made something similar with apples Partridge and apples is a superb combination, … Read More

Grilled Spatchcock Grouse

The traditional grouse recipe is roasted with a slice of streaky bacon on top for about 20 minutes, but if you are feeling a bit more adventurous, then this recipe is for you.  Just ask Lee or Sarah if they can spatchcock the grouse for you…. Ingredients 4 grouse (spatchcocked) … Read More

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