At the heart of our business lies a real love for wild, forest foods.

The time honored skills of preparing, preserving and serving this rich bounty are once again on the rise.

Autumn is our favorite time of year, it’s game season.

We are excited to share our favorite game recipes with you or if you have a recipe you’d like to share with us we would love to try and share it. 


Venison Fajitas


2 Tbsp. oil

 1 lb. Venison steak cut into 1/2″ strips

1 package Fajita Seasoning

1 medium onion cut in half.  Use one half & slice into thin slices. (Save other half for toppings)

1/2 red bell pepper

1/2 green bell pepper

Flour tortillas warmed

Optional Topping Ideas:

½ onion chopped

3 tomatoes diced

Grated cheese


Sour cream


Heat 1 Tbsp. of oil in large skillet on medium-high heat.

Add venison meat, cook and stir 4 minutes or until no longer pink. Remove from skillet.

In the same skillet, heat remaining 1 tbsp. oil. Add sliced onion and bell peppers cook and stir 3 to 5 minutes.

Return meat to skillet, Stir in water and Seasoning Mix. Cook and stir for 3 minutes or until meat is cooked through.

Spoon into tortillas. Serve with desired toppings.


Venison Taco’s with Creamy Coriander Lime Sauce


1 1/2 pounds venison shoulder

2 loaded teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon himalayan salt

1 teaspoon black pepper

Coriander-Lime Sauce:

1 cup sour cream

3 tablespoons mayonnaise

1/4 cup very finely chopped coriander

3 tablespoon lime juice

1/2 teaspoon himalayan salt

Warm tortillas, grated cheese, finely chopped red onion, chopped coriander & lime wedges for topping.

Cut the venison into very small cubes.  Place in a slow cooker.  Add the chili powder, cumin, garlic, onion, salt & pepper stir well.

Cook on low for 4-5 hours or until tender.

To make the sauce, whisk together the sour cream and next 4 ingredients in a small bowl.  Refrigerate until needed.  The sauce can also be processed in a food processor.

Fill tortillas with meat, then add cheese and sauce.  Top with chopped red onion and chopped cilantro.  Serve with lime wedges for squeezing.


 Chilli and Ginger Venison 

in Lettuce Leaves 

Rosie Sykes’ Chilli and Ginger Venison in Lettuce Leaves

1 tbsp flavourless oil
600g minced venison
1 tbsp sesame oil
3 cloves garlic, peeled and crushed
4cm ginger, peeled and finely grated
2 red chillies, deseeded and finely chopped
1 small tin water chestnuts, finely chopped
4 spring onions, trimmed, finely sliced
2 tbsp soy sauce
1 tbsp fish sauce
Pinch of brown sugar
1 lime, juiced
1 bunch coriander, finely chopped
Pinch of salt
Leaves of 1 cos or a couple of little gems or an iceberg, washed, dried

Heat the flavourless oil in a large frying pan over medium-high heat, add the mince, season with salt, and fry, stirring with a wooden spoon to break up lumps, until it is nicely coloured.Lift the meat out with a slotted spoon and set aside.

Add the sesame oil to the pan and the garlic, ginger and chilli, and cook for 2-3 minutes, stirring constantly. Return the meat to the pan and stir thoroughly to get all the ingredients well acquainted. Add the water chestnuts and spring onions, stir well to combine, and heat through.

Stir in the fish and soy sauces, a pinch of brown sugar, the lime juice and the coriander, and once the mixture is hot, remove from the heat and place in a serving bowl. Serve with a big pile of lettuce leaves to stuff the mince into.