Recipes

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

How to roast turkey.

Preheat oven to gas mark 7, 425°F (220°C). When you get your turkey, remove the giblets, which should be in the body cavity, and place the uncovered turkey on a...

Saute of Pheasant Vallee D’Auge.

Serves 4. Ingredients: 2 pheasants, cleaned and jointed. 25g/1oz butter. 1 tbsp vegetable oil. 500g/1lb 2oz baby onions, peeled. 1 Bramley apple, peeled, cored and thinly sliced. 4 tbsp...

Renaissance Wild Duck with Raisins.

Serves 6. Ingredients: 3 wild mallard ducks, trussed, with giblets. 4 red onions, quartered. 200g/8oz pitted prunes. 100g/4oz dried cherries or raisins. 250g/9oz cooked lean ham, finely chopped. 375ml/13fl...