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Stunning surroundings, dramatic scenery, fresh air, challenging sport and great company are what most of us enjoy about a day in the field, but the cherry on the cake must of course be the reward of taking home and eating the game we shoot.

Gone are the days of wild duck, whole pheasant and haunches of venison being reserved for banquets and dinner parties – with the only variation to roasting, being a sauce on the side. Today game is widely recognized as a free range, healthy, sustainable, low fat and delicious alternative to lamb, pork, beef and chicken.

More and more people are beginning to realize how quick and easy it is to cook game and how simple it is to adapt the likes of pheasant, venison and partridge to modern day recipes.

In the guides, blogs and recipes below, our top contributors aim to provide us with everything we need to make the most of the game we bring home. Whether it is a creative and tasty solution to a mixed bag or a seasonal recipe for your elevenses tipple, or simply advice on how to prepare your bird for the pot, we hope you’ll find something to tempt your taste buds.

We are always looking for new recipes, tips and inspiration for our blogs and guides, as well as feedback and pictures from your culinary experiments! If you have any suggestions or think you could be one of our contributing writers, please get in contact by email, Facebook or call us on 01620 671480 for a quick chat.  

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