Top 20 Best Selling Game Meat, Poultry & Sausages (2022)
From ducks raised outdoors on the family farm in Irissarry, with non-transgenic corn and sunflower. Prepared in our kitchen, thanks to a traditional and unchanging knowledge. Each piece is seasoned by hand. Cooking is perfectly controlled to preserve the ... more info
This is wild boar which is free to forage over open pasture and woodland. Its diet of acorns, roots and saplings produces a firm, full flavoured meat. Try a marinade of 250ml red wine, three tablespoons of vinegar, one finely diced onion, two shallots rou ... more info
Port of Lancaster Smokehouse Wild Mallard. Prepared & Oven Ready. ... more info
Two Duck legs (Confit de Canard) cooked the traditional french way, for a tender and succulent taste experience.
Winner of numerous awards for quality, this product is supplied to many restaurants and really is delicious. Serve restaurant quality food at ... more info
Port of Lancaster Smokehouse Smoked Duck Breast ... more info
Locally shot wild partridge. Plucked and gutted in house and oven ready for you to cook at home. Game is wild, natural and free range and if you are looking for something low in fat and cholesterol, game is a delicious and healthy alternative to many othe ... more info
A tasty selection of fresh, locally shot game. The casserole consists of mixed game in a tray and then vacuum sealed. This means that the product is suitable for home freezing. The Mixed Game Casserole contains: Venison Partridge Grouse Pheasant Mallard P ... more info
4x Oven Ready Wild Pheasants ... more info
Our oven-ready, bone-in Quails are small and plump with a delicious flavour, perfect for roasting, grilling, and casseroling. These are prime quality quail with no bruising or dry patches, a notch above the best available in butchers and supermarkets. ... more info
A true Magret de Canard is the breast meat of ducks raised to produce foie gras. The breasts are double the size of wild duck and have a much beefier taste than ordinary duck breasts. Long a speciality of the south-western provinces of France, today magre ... more info
Duck leg confit or confit de canard, is a speciality of Gascony in France. This confit is prepared in a centuries-old process of preservation that consists of salt curing duck legs and then poaching them in their own fat. To make the most of these beautif ... more info
Port of Lancaster Smokehouse Oven Ready Partridge. ... more info
Wood pigeon breast is the perfect size for a starter. It is best served medium rare and if cooked correctly is tender and full of flavour. It is delicious served with a rich buttery parsnip puree and creamed leeks. These breasts have been skinned and prep ... more info
The Finest Diced Wild Venison- Perfect For Casseroles & Stews Diced Venison is tender & lean. It has a similar flavour to lean beef and is quick and easy to cook. Game is wild, natural and free range and if you are looking for something low in fat and cho ... more info
