The Game Larder: From field to fork, every species, cut
From field to fork, every species, cut, and cook for wild game
Wild game on the bone, oven-ready joints, and every cut from duck breast to venison loin: one larder that tells you what to cook, how to cook it, and where to source it.
Duck Breast
Pan-sear skin-side first for eight minutes, then finish in a hot oven for six. Rest under foil. The fat cap is the sauce.
Venison Loin
Bring to room temperature, salt heavily, and sear in a cast iron pan for three minutes a side. Medium-rare at 57 C. No marinade needed.
SeasonalRoast Pheasant, October to MarchWhole bird, dry-brined, roasted with root vegetables and a red wine jus.
In StockDuck BreastSkin-on, boneless, 200 g portions. Pan or oven.
In StockVenison RumpTrimmed, 300 g steaks. Sear hard, rest long.
Sold OutOven-Ready HaunchButchered, portioned, and ready for the roasting tin. Back in the spring shoot.
Every joint is shot on certified estates within 60 miles of the larder. We butcher, portion, and wrap the same day. No freezer stock, no imported game.
DuckPheasantPartridgeVenisonRabbitGrouse