Rabbits, Partridge & Pigeon Return

19 September 2017


It's mid September so that means the variety of Game we are offering is starting to increase. We have fresh venison in this week. This is a great alternative to beef because it's high in lean and low in fat. A similarly rich and flavourful dark meat is woodpigeon. We offer them whole (they roast really well, but it's often best to cook with bacon on top). The breasts are really versatile and can be panfried.


We have some lighter meats such as rabbit and partridge. Rabbits are offered jointed or whole, and they offer an excellent casserole option during the cooler months. Finally we have the first partridge in this week! Again, we offer them whole or breast fillets. Partridge are a much midler meat than pigeon (think a really tasty free-range chicken).


Naturally, for all of these products we offer a lovely range of recipes to make the dinner process easier.


Picture of Woodpigeon Breasts x4 (approx 200g)Picture of Oven-ready Partridge (approx 250g)Picture of Wild Venison, Minced (apx 500g)