We have some brilliant new jellies that are made to be eaten with game – called Game On, there are 4 different flavours to match with wild meat and local cheese. They are delicious, I’ve tried them all, and they are packed with flavour and quite unlike anything else available. … Read More
The venison season has started, and with this Indian summer, it’s a great time to enjoy venison burgers, especially if you haven’t eaten venison in a while. The venison is from wild fallow deer that roam freely across Stansted Estate and the South Downs, and we all need to eat … Read More
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
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
Our venison steaks and haunch are on special offer this week, so it’s worth trying some new recipes. This recipe comes from the Game to Eat website, which has loads of other recipes as well, and we have every cut of venison available, so come and grab some of this … Read More
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
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
We have some fresh wild rabbit available this week that come from Chidham. This lean, tasty game meat is extremely good for you and makes for a delicious casserole or ragu. You do need to slow-cook the rabbit for a while until tender, but it’s well worth the wait. Serves … Read More
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
Venison is back in season and blackberries are back in the hedgerows, but the last of the summer sunshine makes this an ideal BBQ dish if you want to cook outside. You could also use elderberries, but if you don’t have time to forage, then you can substitute either with … Read More
Muntjac is one of the most delicious meats, being fine-textured, lean and mildly gamey, and the butterflied haunch is perfect for 6 people on the BBQ. The butterflied haunch can be treated like a large steak, seared on both sides and then rested for at least ten minutes, it should … Read More
We have a great selection of game this week, all of it wild. We have rabbit that has been ferreted in Chidham, wood pigeon shot off the rapeseed in Stoughton, fallow deer from Uppark and Hampshire muntjac and mallard. Game is lean, healthy, and sustainable – in fact with restaurants … Read More