Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Smoked Goat Dinner
Smoked goat leg, cous cous, roasted pumpkin and mint riata
Loin of venison
Loin of venison, port & red wine sauce, pommes Anna, celeriac purée and vegetables.
Loin seared in a pan, then roasted in 130c oven to 57c internal temperature, then rested 10 minutes. Tender and delicious!
Gordon Ramsay Spiced Christmas Goose
2 layers of flavouring: orange and lemon rind ground with rock salt and Chinese 5 spice. 30 minutes before removing from oven open legs and drizzle with honey for a second layer of flavour. This is the best goose recipe ever and works with duck too.
Gordon Ramsay spiced Christmas goose on you tube
Raised Pie
Cut pie as above.
Mark Hix (filling) & Calum Franklin (pastry)
Roast goose
With pomegranate molasses glazed skin
The best xmas present.
Thank you for our goose.
My partner's favourite meat is veal so for three years now for Christmas it's become our tradition to have a joint of veal.
I just stud it with some slices of garlic and sprigs of rosemary and pop it in the oven for a couple of hours and every time it comes out gorgeous.
The perfect Turkey
Brined turkey bronze
Roast Belly of Pork
Slow roasted belly of pork, with goose fat roast potatoes, sautéed carrots, buttered leaks, and a red wine and port jus, accompanied by a bottle of 2019 Cairanne.
Venison Stew
Venison stewed in red wine, with mashed potatoes, and carrots, celery and chestnuts sautéed in olive oil, with a bottle of 2019 Montagne-St-Emilion.
Roast Pheasant
Roast pheasant, with goose fat roast potatoes, sautéed carrots, buttered leaks & cabbage fried with bacon, accompanied by a red wine and port jus, and a 2018 Medoc.
Christmas Dinner
Venison Haunch, creamed peas, roast potatoes and parsnips, bacon wrapped green beans, butter glazed carrots, red wine reduction gravy.
1. Preheat oven to 220°C
2. Massage neutral oil over joint and season generously with cracked salt and pepper
3. Sear joint in a hot pan with a little oil
4. Place in oven for 20 mins, remove from oven and lower oven temp to 150°C.
5. Cook for another 10mins (medium/rare), 15mins (medium) per 500g and check core temp is 57° - 60°C
6. Double wrap in foil and rest for 25 min
7. Save the juices to make your red wine reduction
Incredibly Juicy Bird!
Turkey with all the trimmings
