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This occasional treat is a practical and tasty alternative to chicken. Its lean meat has a mild gamey flavour and is excellent open or pot-roasted. The most delicately flavoured of all the game birds is a favourite with chefs. A perfect portion for one. Has a superb, rich, gamey flavour. Considered by many to be the king of all game birds. Rich, dark and gamey. Excellent value for money. These free range milk fed pigeons have tender flesh and a delicious gamey flavour. The thin layer of fat under the skin makes it versatile for grilling, roasting or pan-frying. Less fatty than the domestic duck, these make an excellent roast for two. Tender, lean and a little ‘gamey’. These versatile little birds can be grilled, roasted, fried or braised. You should allow 2 per person for a main course.

This impressive cut is meltingly tender with an excellent depth of flavour. Delicious when barded with fat and roasted or simply cut into medallions and pan-fried. A prime roasting joint that can be prepared on or off the bone. Alternatively it can be cut into leg steaks for a cheaper alternative to loin. A rich and tasty cut that is perfect for casseroles and stews.

A very versatile meat which is often compared to chicken. The lean meat is suitable for roasting or pot-roasting. Dark, rich and gamey. Ideal for slow cooking. Rich in taste and texture. The flavour is similar to that of venison.

Lean and tender cubes of venison loin with a Provençal marinade. Finely minced shoulder of venison blended with a mixture of herbs and spices. A fast and easy midweek treat or dinner party cheat. Mild and delicate breast of partridge glazed with redcurrant and thyme and wrapped in pancetta. Fresh Hampshire rabbit, jointed and marinated in a light olive oil and mixed herb sauce.