Tips from the Butcher

"Searing the meat is an essential step for making a great mixed game stew or pie. This is where the stew really starts to build its deep, rich flavour."

Diced Game

Our diced game is virtually fat free and full of flavour. With game cuts including partridge and pheasant breasts it is perfect for a casserole or stew on a cold winters day.


About our Game

  • British
  • Fully trimmed and diced
  • Consists of venison, rabbit and pheasant
  • Ideal for stews and casseroles
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