Pheasant season in the UK begins on the first of October and ends the first of February. They make a fine meal and the flavours go well with many other autumnal flavours such as apples, berries, mushrooms and chestnuts.
This dish makes a lovely Sunday lunch or evening meal but do you know how to cook partridge? We have all the details you need along with the traditional accompaniments. The main ingredient is in the shop now. About Partridges There are two species of partridge in the UK. These are the Native Grey which is [...]
Delicious Venison pie with Sloe and Juniper. Traditional, seasonal and very tasty. Venison available in the shop now. All types of deer meat sold in the UK is classified as Venison. It is a very tasty lean red meat that is low on fat. Healthy eating and full of flavour venison is becoming increasingly popular. This [...]
Partridge is now in the shop. Here is a really tasty way to cook it. These birds are just coming into season and a roast Partridge is a great dish that goes well with the change in the weather. Partridge have a subtle flavour and, in the case of young birds, are best served simply roasted, [...]
