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.
Canapes
Pheasant and Ginger Filo Parcels with Cumberland Sauce
Marinated Pheasant Breast with Pickled Blackberries
Tender and juicy pheasant breasts marinated in rapeseed, mustard and thyme. Lightly pickled blackberries, creamy celeriac puree, olive oil roasted potato slices.
Marinate the breasts in herb infused rapeseeed (or add your own herbs!) with a sprig of fresh thyme, overnight if possible. On the day, take out of marinade and fry very quickly over high heat until golden brown on the outside. Place in oven at 180 celsius (fan) for five minutes. Rest for five minutes before serving.
Pickled blackberries: Add 100g caster sugar and 150ml red wine vinegar with a bay leaf and half tablespoon whole peppercorns (pink or black) to a saucepan and dissolve sugar. Let cool. Pop 200g blackberries in and leave for at least an hour before using.
For the roasted potatoes, slice to desired thickness with skin on and toss in olive oil with sea salt and white pepper. Roast in oven until desired level of crispiness.
For the celeriac, peel and cube, boil until soft, then blitz with a little double cream until smooth.
to serve the breasts, you can use as much of the pickling juice as you wish to join the pickled blackberries or serve it on the side for people to choose how much they want with the blackberries.
