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. We would love to try it. 






Roast Partridge With Bacon and Cider

Serves 2 – cooking time

2 x oven ready partridges

6 x streaky bacon rashers (2 chopped)

20g butter

1 tbsp olive oil

1 onion – thinly sliced

100ml cider

150ml chicken stock

1 tbsp apple or redcurrant jelly

½ tsp flour

Fresh thyme



Preheat oven to 230˚C/fan 210˚C/gas 8

Put knob of butter and thyme into the cavity of the birds, cross two bacon rashers over the breasts and truss birds to keep their shape.

Heat oil in roasting tin – small enough to hold the two birds snugly. Add the  onion and chopped bacon and fry gently for 5 mins until light brown.

Put partridges on top of the onion and bacon and roast for 15 mins – reduce the temperature           to 180 ˚C /fan 160 ˚C /gas 4 and roast for further 10 mins.

Remove from oven, place birds on a plate and cover with foil and keep warm

Make gravy by removing excess fat and then place roasting tin on a medium heat. When sizzling add the cider. Scrape tin and stir and boil for 2 mins. Add stock and jelly and boil for 4 -5 mins

Strain into small pan and simmer.  Blend 1/2tsp of softened butter with the flour and whisk into the liquid – a little at a time – until thickened.  Season to taste.

Serve with vegetables of your choice

Approx. nutrition per serving

Kcal     836                           Fat          43.2g                    Saturated Fat   16.6g

Carb   10.9g                         sugars     8.6g                     Fibre  1.2g                   Salt   3.2g



Wild Irish Game Venison Steak with Stroganoff Sauce & Chips 


Olive Oil 

2 Wild Irish Game Venison Steaks 

3 Large potatoes cut into chips 


1 small onion 

2 tablespoons of Irish butter 

1 chopped garlic clove 

1 tablespoon of paprika 

1 tablespoon plain flour 

1 tablespoon tomato puree 

beef stock 

4 tablespoons soured cream 

chopped parsley 


To make the sauce, heat the butter in a large frying pan, fry onion and cook over a low heat for about 10 mins until soft.

Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.

Heat enough oil to come 4 or 5 inches of a large saucepan. When hot, add the chips and cook, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.

Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min.

Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Wild Irish Venison.

Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare. Remove from the pan and leave to rest.

Return your chips into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season. Serve the steaks with the sauce poured over and a chips on the side.


Wild Irish Venison Stew 


2 tablespoons olive oil

1.5 kilo of diced venison 

3 large onions,  chopped

2 garlic cloves

1 tablespoon Worcestershire sauce

1 bay leaf

1 teaspoon dried oregano

1 tablespoon salt

1 teaspoon pepper

3 cups water

7 potatoes, peeled and quartered

6 carrots chopped 

1/4 cup all-purpose flour

1/4 cup cold water


Heat oil and brown diced venison add onions, garlic, bay leaf, oregano, salt, pepper and water.

Simmer, covered, 1-1/2 to 2 hours or until meat is tender.

Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.

Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.



Roast Loin of Wild Irish Venison with Parsnip Puree and Baby Carrots: The Restaurant

Michael O’Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ’s The Restaurant.


Michael O’Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ’s The Restaurant.

6 loin of venison loin (180g each)

4 large parsnips (peeled and chopped)

200 ml milk

100 g butter

18 baby carrots (peeled)

250 ml chicken stock

500 ml venison stock

1 tsp cracked pepper

2 tblsp brandy


  1. First make the parsnip puree by putting the parsnips in a pot with the milk and butter, and seasoning. Bring to a boil and simmer for about 20 minutes or until the parsnips are soft.
  2. Then place everything in a food processor and blend until it has a smooth consistency. Set aside in a warm place.
  3. Cook the carrot in the chicken stock until they are tender and still have a bit.
  4. Drain and keep warm until service.
  5. To make the sauce, place the venison stock in a small pot and reduce until it has reduced by about two thirds and has a sauce consistency.
  6. Add the pepper and brandy, strain and set aside until service.
  7. Season the venison in an ovenproof hot pan and seal on all sides. Transfer to a hot oven 180°C, for about 5 minutes (this is for medium rare, leave a little longer for medium or well done)
  8. Remove the meat from the oven and leave to rest for about 3-4 minutes.
  9. To serve, put some parsnip puree on a hot plate, slice the venison loin and place on top and drizzle with a little sauce. Garnish with the carrots.


Venison Sliders


2 lb minced venison 

1 teaspoon salt

2 teaspoons pepper

2 teaspoons garlic powder

½ white onion, diced

6 slices cheddar cheese

2 tablespoons butter, melted

Preheat the oven to 350°F (175°C).


Combine the venison, salt, pepper, and garlic powder in a rimmed baking dish, mixing thoroughly, then pressing into a flat, even layer. Bake for 20 minutes.

Slice the rolls in half lengthwise. Place the bottom half in the same baking dish. Place the cooked beef on the rolls, followed by the onions and cheese. Top with the remaining rolls.

Brush the tops of the rolls with melted butter and sprinkle the sesame seeds on top. Bake for 20 minutes, or until the bread is golden brown and the cheese is melted.

Slice into individual sliders, then serve


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.


Take a look at these external links for more game recipes!


Roast quail with herb butter:


stuffed roast quail



braised guinea fowl with mushrooms


Grilled guinea fowl breast



Partridge with pears


roast partridge with seasonal vegetables


Grilled partridge


Pan fried partridge breasts



Brandy roast grouse



Slow cooked pigeons


Pigeon Pie



Rabbit casserole


Rabbit ragu with tagliatelle


Creamy rabbit stew






Fried pheasant


Roast pheasant


Pheasant casserole


Pot Roast pheasant with cider


Traditional Roast Pheasant



Venison meatloaf


Braised venison


venison sausage and chestnut casserole


venison steaks and wild mushroom sauce


Rack of venison with roasted carrots


venison and wild mushroom wellington


Hunter’s pie


Saddle of venison with fondant potatoes


venison and chocolate casserole


venison lasagne



Breast of teal with sweet potato mash


Duck with puff pastry and wild mushroom sauce


Pan fried breast of mallard


maple glazed duck breast


Roast crown of mallard with orange and recurrants