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Game Dishes

Breast of Pheasant Bordelaise

Pheasant Bordelaise is a lovely French dish. Plump pheasant breasts are cooked slowly to retain their natural flavour and juices. They are then covered in a classic French sauce of red wine, shallots, thyme and demi glacé; an outstanding dish. Serve with Courgettes Provençale and Mashed Potatoes from our side dish Available in single or double portions.


Game Taster Pack

Game Taster Pack Save over £5.00 Back by popular demand, this taster pack gives you a selection of delicious gamey treats to enjoy. Breast of Pheasant Bordelaise, Medallions of Venison with Cranberries, Gressingham Duck Breast in Burnt Orange Sauce, Roasted Guinea Fowl Breast.


Medallions of Venison with Cranberries

This Venison dish is full of flavour. Chef neatly trims medallions of Highland venison and marinates in red wine. They are then pan seared the medallions and serves on a bed of red cabbage and cranberries. This dish is full of fruity aromas that perfectly complement the intense flavour of the meat.  A marvellous dish for a special occasion. Available in single or double portions.


Roasted Guinea Fowl Breast

Guinea Fowl with cabbage, bacon and chestnuts. Plump breast of guinea fowl is oven roasted until golden then set on a bed of savoy cabbage with bacon and chestnuts, covered in rich cranberry infused gravy. A rustic dish full of flavour and natural goodness. Available in single or double portions. Part of Taster Pack.