Trussed and ready to cook, our new range of game includes gorgeous wild pheasant from the Hampshire woods.
Pheasant is a succulent bird and surprisingly easy to cook. To keep the meat exceptionally tender roast in a foil parcel, with a splash of cider and some rashers of streaky bacon draped over the breasts - you can crisp up the bacon right at the end. Start to finish, it takes under an hour – less time than roasting a whole chicken.
One bird is a hearty portion for two people. To make it stretch even further, serve the bacon and the breasts as one meal for two – pair with wild cranberry sauce and roasted vegetables. Then, use the dark meat to make a winter-warming game pie.
Chris Chappel and Stephen Crouch describe themselves as conservationists. The pair is passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks and hare that roam and forage wildly.
It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" They sell game locally at farmer's markets and to some of the country's top restaurants.
Wild pheasant (100%)
Please be aware that our game may contain traces of shot.