We have pheasants again this week, but because the birds are so scrawny we aren't offering breasts just yet! Lucky for you we are still offering jointed and whole pheasants this week! They will be lean and delicate and will often require some streaky bacon if you're cooking it whole to keep it moist. Another way to keep the moisture in is with a casserole!
We are offering some new cured pancetta from Monmouth, which is made from wild british farmed boar. It has a stronger and gamier flavour than the regular pork pancetta, so it's really good as a base ingredient to add depth to stews and casseroles. Not to mention they last well in the fridge for a pretty long time.
From this week we start offering lamb neck chops again. Over the summer the neck is boned out but during the winter neck chops are excellent slow cookers and good value We offer a neck chop casserole recipe box for two at £2.50 per person.
