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Recipes

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

Roe Haunch, Roasted and Stuffed with Apricots and Almonds

Roe Haunch Serves 8-10. Ingredients: 1 roe haunch, weight approx. 2.3kg. 110g butter, softened. 1 teaspoon mustard powder. 1 teaspoon soft brown sugar. 275ml stock. Salt & pepper. Stuffing:...

Pigeon or Teal Breast in a Red Wine Sauce

Serves 2 as a nice starter. Ingredients: 2 fresh pigeon or teal. 1 small onion cut in half. 2 fresh thyme sprigs. 2 garlic cloves peeled and left whole....

Pheasant or Partridge – Pot Roasted With Port And Juniper Berries.

Ingredients: 2 pheasants or partridges. 1 packet of pancetta cubes/lardons or bacon rind cut into small pieces. 8 shallots peeled and left whole. 3 sticks of celery sliced up...

Carpaccio of Young Grouse.

Ingredients: 1 grouse breast per person, Olive oil Lemon juice. Cream of horseradish or freshly grated horseradish or wasabi. Salt and ground pepper. Method: Remove the breasts from the...

Woodpigeon with Rice and Aubergine

Ingredients: 2 medium aubergines, sliced into Â½ inch thick slices. 5 tablespoons of olive oil. 1 large onion, chopped. 4 woodpigeons, cut in half. 1 teaspoon ground allspice. 1...

Roe Haunch Roasted

Ingredients: Roe haunch Bacon Lard Marinade: 4-6 tbs of olive oil. ½ bottle red wine. 1 onion sliced. 3 sprigs parsley. 1 bay leaf. 8 peppercorns, crushed. ¼ tsp...