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rack of muntjac venison
Season with salt and pepper and sear in a pan for 2 minutes a side before placing in a hot oven for 6 to 8 minutes. I like to use a mixture of olive oil and unsalted butter with fresh thyme and finely garlic chopped. Serve with kale or purple sprouting broccoli and a mash of seasonal root vegetables.
£28 per kilo; typically between £6 and £10 for two people..
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venison cuts
Lean, wild and delicious: local venison.
Diced £ 13 per kilo Fillet £ 22 per kilo Joint £ 15 per kilo Loin £ 22 per kilo Steak £ 22 per kilo Mince £ 13 per kilo Rack £ 28 per kilo While stocks last.
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game
Pheasant, partridge, duck, pigeon, guinea fowl and rabbit; game is the seasonal taste of winter.
Partridge £ 3 each Pheasant £ 4 each;
£ 7.50 a bracePigeon crown £ 1.50 each Pigeon (whole) £ 1.99 each Rabbit (wild) £ 3.50 each Duck (wild) £ 4.99 each Duck breast £ 17 per kilo Duck Gressingham £ 7.50 each While stocks last.
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we are open
Monday to Friday 08:00 to 17:30 Saturday 09:00 to 15:30 Sunday 10:00 to 15:00 Phone us on 01379 741268




