Latest news

Currently browsing Game recipes

In season now: game birds and apples

Fruit from Norfolk orchards Our apples come from Drove Orchards, grown by the Jamieson family up on the coast near Thornham. There they grow upwards of 160 varieties of apples, as well as pears and quinces, specialising in East Anglian heritage varieties. The orchards now cover some 40 acres of the 350 acre farm, growing Read More

Glorious Game recipe: roast partridge with wild mushrooms

Partridge is a delicate and tender bird, and it is incredibly quick and easy to cook the breasts. Effortless and luxurious too, if you make this with a pouch of Atkins & Potts mushroom sauce. Roast partridge with thyme, wild mushrooms and parsnip Serves 2 Ingredients 4 x Walsingham partridge breasts 400g mixed wild mushrooms 600g diced parsnip 2 sprigs of Read More

Glorious Game recipe: pheasant breast with cider

A delicious recipe for pheasant breasts, a dish demonstrated on our Game Day. Sous vide pheasant breast with Norfolk cider, baby leeks and roast potato Serves 2 Ingredients 2 Walsingham pheasant breasts 300ml Whin Hill Norfolk apple cider 6 baby leeks 2 large Maris Piper potatoes 100ml Norfolk rapeseed oil for roasting Knob of butter 1 tbsp sour cream Read More

Recipe: wild rabbit stew with prunes and bacon

Wild rabbits make a delicious, economical, lean and healthy dish. At just £2.99 each from our butchery, one rabbit easily serves two (or three less hungry) people. Prunes and bacon are not just a canapé combination (wrap streaky bacon round a prune, spear with a cocktail stick and then bake until the bacon is crisp Read More