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Recipes

Browse through our selection of recipes for ideas on what to cook with our delicious locally sourced Scottish meat.

Wild Boar Porchetta

Ingredients 2 lb Wild Boar Shoulder Rolled & Tied 2 Tbsp olive oil 0.5 onion, thinly sliced 0.5 fennel bulb, thinly sliced Fennel leaves, chopped 1 Tbsp fennel seeds...

Barbecued Venison Steaks

Ingredients: 4 venison steaks. For the marinade: 150ml (¼ pint) red wine. 2tbs French wholegrain mustard. 1tbs soft brown sugar. 2tbs tomato puree. 1tsp chilli powder (or to taste)....

Cooking our Stuffed Pheasant Breasts

Unwrap and place on an oven proof dish. Cook at 180C for 40 mins

Cooking Whole Stuffed Pheasants, Sausage or Haggis

Unwrap and place on an oven-proof dish. Cook at 180C for 60 minutes, no need to cover. Reduce time by 5 minutes if using a fan oven.

Partridge Tagine – Silvy Weatherall

I used 5 partridges but use as few or many as you need Ingredients: 5 whole oven ready partridge 2 onions diced 2 garlic clove crushed 1 cinnamon stick...

Mutton Hot Pot – by Liz

Ingredients: Use a rack of Mutton instead of chops if you like Large onion-sliced 3-4 carrots Rosemary 2 Gloves of Garlic Seasoning 250ml Stock Potatoes sliced – enough to cover the...