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Recipes

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

Real Scotch Egg with Haggis

This is a simple yet delicious recipe for Scotch Egg with Blackface Haggis

Braised Pheasant with Raisins and Cream by Lucas Hollweg

Serves 4-6 100ml Brandy 125g Seedless Raisins 2 Oven-Ready Pheasants, each cut into 4 neat portions on the bone Salt and Pepper A tiny pinch of Cayenne Pepper 2...

Grouse in pancetta with coco beans

Ingredients: 2 Grouse 75g Butter 1 Shallot, peeled and chopped 1 Chicken Stock Cube 2 Bay Leaves Sprig of Thyme 250ml Red Wine 100g Pancetta, finely sliced 500g Fresh...

Venison Casserole with Hot Pepper Jelly

Ingredients: 900g diced shoulder 2 tbsp plain flour seasoned with salt and pepper 2 medium onions chopped 4 sticks of celery chopped Butter 225g button mushrooms cut in half...

Breast of Pheasant in Foil with Apples – Christopher Trotter

An ideal dish for using up windfalls and as the pheasant season comes upon us! 4 pheasant breasts approx 140g each butter 1 shallot peeled and sliced 2...

Moroccan Lamb – by Christopher Trotter

Breast of lamb often comes with the small rib bones still attached, these are quite easy to remove yourself but if you prefer ask your butcher to do it...