Greetings!
No gimmicks, no bargains just straightforward QUALITY. Free range turkeys, capons, geese and ducks reared on the farm and locally shot wild game for a memorable Christmas meal.
Or if you fancy a change, why not try a venison joint, marinated in red wine and juniper berries THE VENISON PAGE
We can offer you a range of delivery dates between now and Christmas and the New Year. They are 4th, 11th, 18th, 22nd, 23rd, 24th and 30th December. Just go to the website and select your preferred date when checking out. And even these are not cast in stone. If you need to select a special date we will do our best to help if we can. Just call 01494 774975. |
 Aylesbury Ducks
We still have a few of Richard Waller's delicious Aylesbury Ducks available for ordering between now and Christmas. But you will need to order fast
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 Free Range Turkeys, Geese & Capons
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Venison with Cider
Here's a simple method of cooking a venison joint with a delicious end result. You will need a 1 to 1.5kg venison joint, 600 ml cider, 50g flour, 50g melted butter, half a teaspoon allspice, a bunch of mixed herbs, 2 finely chopped onions, 110g diced carrots, 75ml venison (or beef) stock and salt & pepper.
Marinate the venison for 8 hours in the cider, turing it from time to time. Remove, dry and sprinkle with flour, salt and pepper. Keep the cider.
Preheat the oven to 180C/350F/Gas4
Brown the venison in the butter, sprinkle with allspice and add the mixed herbs and vegetables. Pour over the cider and stock, cover and cook for at least 2 hours
Carve and serve with mash and a green veg of choice.
Beautiful
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 Your recipe in exchange for a 10% discount off your next online purchase
Try the venison in cider idea, it's superb.
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