{"title":"All Wild Game","description":"\u003cp\u003eOur Wild Game Birds and Venison are carefully sourced from trusted, high-quality gamekeepers who prioritise ethical and sustainable practices. Every cut and bird is a testament to their dedication, delivering rich, natural flavours that capture the essence of the wild.\u003cbr\u003eIdeal for creating hearty traditional dishes or elegant gourmet meals, this range offers an authentic taste of responsibly sourced wild game.\u003c\/p\u003e","products":[{"product_id":"organic-wild-venison-mince","title":"Wild Venison Mince","description":"\u003cp\u003eWhy not swap out beef mince for venison mince this week?\u003c\/p\u003e\n\u003cp\u003eNaturally much lower in fat, venison's dark, rich meat is a healthy and tasty addition to ragus and sauces.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 433kj\/102kcal | Fat 1.6g, (of which Saturates 0.7g) | Protein 22g | Salt 0.3g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur venison mince is delivered with a minimum of 5-days shelf life. This product is suitable for freezing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVenison Chili\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g venison mince\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 bell pepper, chopped\u003c\/li\u003e\n\u003cli\u003e1 can (400g) diced tomatoes\u003c\/li\u003e\n\u003cli\u003e1 can (400g) kidney beans, drained and rinsed\u003c\/li\u003e\n\u003cli\u003e2 tablespoons chili powder (adjust to taste)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon cumin\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003eOptional toppings: sour cream, cheese, chopped cilantro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté the Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper. Sauté until softened, about 5 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in the minced garlic and cook for an additional minute until fragrant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the Venison:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd the venison mince to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Season with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Remaining Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStir in the diced tomatoes, kidney beans, chili powder, cumin, and smoked paprika. Bring to a simmer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Chili:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReduce heat to low and cover. Let the chili simmer for 30-45 minutes, stirring occasionally. Adjust seasoning as needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLadle the chili into bowls and top with sour cream, cheese, and cilantro if desired. Enjoy with bread or rice!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"400g","offer_id":36054655107229,"sku":"WG0001","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-mince-previously-frozen-1175569538.jpg?v=1751038807"},{"product_id":"organic-wild-venison-steaks","title":"Wild Venison Steaks","description":"\u003cp\u003eNaturally lean and a great choice for those wanting a lower fat meat to brighten up their midweek dining or steak night.\u003c\/p\u003e\n\u003cp\u003eSimply flash griddle or fry, these couldn't be easier.\u003c\/p\u003e\n\u003cp\u003eWe love these served with a fruity side or rich Cumberland sauce.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Steaks are delivered with a minimum of 5-day shelf life. This product is suitable for freezing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared Venison Steaks with Mushroom Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 venison steaks\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter\u003c\/li\u003e\n\u003cli\u003e1 cup mushrooms, sliced (e.g., cremini or button)\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup beef or venison broth\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fresh thyme (or 1\/2 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003eOptional: 1\/4 cup heavy cream for a creamy sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSeason both sides of the venison steaks with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large skillet, heat olive oil or butter over medium-high heat until hot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCook the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd the venison steaks to the pan. Cook for about 4-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a plate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMake the Mushroom Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn the same skillet, add the sliced mushrooms. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute.\u003c\/li\u003e\n\u003cli\u003ePour in the broth and add Dijon mustard and thyme. Bring to a simmer and reduce the sauce slightly, about 3-4 minutes. If using, stir in the heavy cream for a richer sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the rested steaks and serve with the mushroom sauce drizzled on top. Pair with mashed potatoes or steamed vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"340g","offer_id":36054655074461,"sku":"WG0002","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-steaks-previously-frozen-1175168993.jpg?v=1750865871"},{"product_id":"organic-venison-fillets","title":"Wild Venison Fillets","description":"\u003cp\u003eJuicy and rich, yet ironically lean, venison steaks are a real treat in our house.\u003c\/p\u003e\n\u003cp\u003eSeason and sear then roast to perfect pinkness, using the roasting pan to whisk up a quick sauce with balsamic, red wine, redcurrant jelly and fresh blueberries.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know,\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 736kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Fillets are delivered with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStuffed Venison Fillets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 venison fillets (about 200-250g each)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor the Stuffing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1\/2 cup spinach, chopped\u003c\/li\u003e\n\u003cli\u003e1\/2 cup cream cheese, softened\u003c\/li\u003e\n\u003cli\u003e1\/4 cup feta cheese, crumbled\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried oregano\u003c\/li\u003e\n\u003cli\u003e1 tablespoon pine nuts, toasted (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Stuffing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, combine chopped spinach, cream cheese, feta cheese, minced garlic, oregano, and pine nuts (if using). Mix until well combined.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Fillets:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 375°F (190°C).\u003c\/li\u003e\n\u003cli\u003eUsing a sharp knife, make a pocket in each venison fillet. Season the fillets inside and out with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStuff the Fillets:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFill each pocket with the prepared stuffing. Use toothpicks or kitchen twine to secure the openings if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Fillets:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn an oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed venison fillets and sear for 3-4 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLet the fillets rest for 5 minutes before removing toothpicks or twine. Slice and serve with a side of vegetables or a grain salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"250g","offer_id":36054654681245,"sku":"WG0004","price":16.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-fillets-previously-frozen-1175304089.jpg?v=1750945069"},{"product_id":"organic-wild-pheasant-breast","title":"Wild Pheasant Breast","description":"\u003cp\u003eBreak free of the chicken rut and delight in some game with our wild pheasant.\u003c\/p\u003e\n\u003cp\u003ePheasant breast is a delicious addition to your game pie or simply wrapped in our Roam and Relish bacon and baked until tender and golden.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note. this product may contain a shot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Wild Pheasant Breast \u003cspan\u003eare sent on the defrost and will arrive with a 3 day shelf life (including the day of delivery).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared Pheasant Breasts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 pheasant breasts\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard (optional)\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup \u003ca rel=\"noopener\" title=\"Organic Chicken Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/organic-bone-broth-1\/products\/chicken-bone-broth-borough-broth\" target=\"_blank\"\u003echicken stock\u003c\/a\u003e or white wine (for deglazing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Pheasant Breasts:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf the pheasant breasts are skinless, you can marinate them for added flavour. In a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Coat the pheasant breasts with the marinade and let them sit for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHeat the Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large skillet, heat the olive oil or butter over medium-high heat. Make sure the pan is hot before adding the pheasant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Breasts:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the pheasant breasts dry with a paper towel to ensure a good sear. Season them with salt and pepper on both sides.\u003c\/li\u003e\n\u003cli\u003ePlace the breasts in the hot skillet. Sear for about 3-4 minutes on one side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFlip and Cook:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFlip the pheasant breasts and cook for another 3-4 minutes. The internal temperature should reach 70°C (160°F). If the breasts are still slightly pink but cooked through, that’s fine as they will continue to cook during resting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Deglazing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIf desired, remove the pheasant breasts from the skillet and set aside. Add a splash of chicken stock or white wine to the pan to deglaze it, scraping up any browned bits from the bottom. Let it reduce for a couple of minutes to create a sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Breasts:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked, let the pheasant breasts rest for 5 minutes to allow the juices to redistribute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the pheasant breasts and serve with the sauce drizzled over the top. Pair with sides like wild rice, sautéed greens, or roasted vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Willo Game","offers":[{"title":"4x Breasts","offer_id":35665905057949,"sku":"WG0094","price":9.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-wild-pheasant-breast-previously-frozen-37878384001181.jpg?v=1731504433"},{"product_id":"organic-wild-brace-of-pheasant","title":"Whole Wild Pheasant","description":"\u003cp\u003eLooking for something a little more robust than chicken? Our wild pheasant has a slightly Smokey tinge that adds to its complex flavour.\u003c\/p\u003e\n\u003cp\u003eA delightfully gamey alternative to switch up your Sunday roast.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 433kj\/102kcal | Fat 1.6g, (of which Saturates 0.7g) | Protein 22g | Salt 0.3g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Wild Whole Pheasant \u003cspan\u003eare sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Whole Pheasant\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole pheasant \u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil or melted butter\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup white wine or chicken stock (for basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 180°C (350°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Pheasant:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRub the marinade all over the pheasant, including the cavity. Let it marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the pheasant.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Pheasant (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor added flavour, sear the pheasant in a hot skillet with a little olive oil or butter for about 4-5 minutes on each side until browned. This step is optional but enhances the overall flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pheasant:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated pheasant on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003ePour in 1 cup of white wine or chicken stock around the pheasant (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast in the preheated oven for about 1.5 hours. The pheasant is done when the internal temperature reaches 70°C (160°F), and the juices run clear when pierced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30 minutes, baste the pheasant with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor the last 20-30 minutes of cooking, remove the foil to allow the pheasant to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Pheasant:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked, remove the pheasant from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the pheasant into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like mashed potatoes, roasted potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Willo Game","offers":[{"title":"1 x Bird","offer_id":35665905156253,"sku":"WG0093","price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-whole-wild-pheasant-previously-frozen-71856533307774.jpg?v=1731505699"},{"product_id":"organic-wild-diced-venison","title":"Wild Venison Diced","description":"\u003cp\u003eRich and intensely flavoured wild game meat. Convenient chunks of diced venison, ready to be added to your homemade stew.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 441kj\/104kcal | Fat 1.1g, (of which Saturates 0.6g) | Protein 22.2g | Salt 0.28g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Diced Venison is delivered \u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHearty Venison Stew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400g diced venison\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e3 carrots, sliced\u003c\/li\u003e\n\u003cli\u003e2 potatoes, diced\u003c\/li\u003e\n\u003cli\u003e1 cup mushrooms, sliced\u003c\/li\u003e\n\u003cli\u003e2 cups beef or venison stock\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (optional, can replace with more stock)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme\u003c\/li\u003e\n\u003cli\u003e1 bay leaf\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003eFresh parsley, chopped (for garnish)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBrown the Venison:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced venison and brown on all sides, about 5-7 minutes. Remove the meat and set it aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSauté the Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the carrots, potatoes, and mushrooms. Cook for an additional 5 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd Liquid and Seasoning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStir in the tomato paste, thyme, and bay leaf. Add the browned venison back into the pot.\u003c\/li\u003e\n\u003cli\u003ePour in the stock and red wine (if using). Bring to a simmer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimmer the Stew:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCover and reduce the heat to low. Let the stew simmer for 1.5 to 2 hours, or until the venison is tender. Stir occasionally and add more stock or water if needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked, remove the bay leaf and adjust the seasoning with salt and pepper. Garnish with fresh parsley before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"400g","offer_id":36054654517405,"sku":"WG0007","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-diced-previously-frozen-1175111103.jpg?v=1750851488"},{"product_id":"organic-wild-venison-haunch-boned-and-rolled","title":"Wild Venison Haunch Boned \u0026 Rolled","description":"\u003cp\u003eA lovely lean cut, perfect for slow roasting. Our skilled butchers debone the haunch then roll and tie it for an easy carve.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) |  Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Haunch Boned \u0026amp; Rolled is delivered \u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Boneless)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Boneless Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (boneless)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the boneless venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654222493,"sku":"WG0008","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654255261,"sku":"WG0009","price":64.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-boned-rolled-previously-frozen-1175111098.jpg?v=1750851474"},{"product_id":"organic-wild-venison-haunch-bone-in","title":"Wild Venison Haunch Bone In","description":"\u003cp\u003eA lean cut of wild venison, the bone is kept in for a deeper flavour in this already intense game meat.\u003c\/p\u003e\n\u003cp\u003eA great choice for an alternative roasting joint.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Haunch Bone In is delivered \u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Haunch (Bone-In)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 1.2 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or \u003ca href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" title=\"Organic Beef Bone Broth\" rel=\"noopener\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Haunch:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison haunch (bone-in)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or \u003ca rel=\"noopener\" title=\"Organic Beef Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/beef-bone-b\" target=\"_blank\"\u003ebeef stock\u003c\/a\u003e (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the venison haunch, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Haunch (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the haunch in a hot skillet with a little olive oil for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the haunch in a hot skillet with a little olive oil for about 5-6 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated haunch on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the haunch with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Haunch:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the haunch from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison haunch into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003e \u003c\/p\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054654156957,"sku":"WG0010","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054654189725,"sku":"WG0011","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-haunch-bone-in-previously-frozen-1175111099.jpg?v=1750851475"},{"product_id":"organic-wild-venison-saddle","title":"Wild Venison Saddle, Bone In","description":"\u003cp\u003eThe saddle is one of the most tender cuts of Venison. Incredibly versatile when it comes to the accompaniments, sweet embellishments go really well with most game. Excellent with quince and Cumberland sauce.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Saddle is delivered with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Wild Venison Saddle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor \u003cstrong\u003e1.2 kg\u003c\/strong\u003e Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1\/2 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor 2.4 kg Venison Saddle:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2.4 kg wild venison saddle\u003c\/li\u003e\n\u003cli\u003e5 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons Dijon mustard\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e4 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 2 cups red wine or beef stock (for deglazing and basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 160°C (325°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to \u003cstrong\u003eovernight\u003c\/strong\u003e in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Saddle (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e For added flavour, sear the saddle in a hot skillet with a little olive oil for about 4-5 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e For enhanced flavour, sear the saddle in a hot skillet with a little olive oil for about 6-7 minutes on each side until browned.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated saddle on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 1.2 kg:\u003c\/strong\u003e Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor 2.4 kg:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 30-45 minutes, baste the saddle with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both sizes:\u003c\/strong\u003e After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Saddle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the desired temperature is reached, remove the saddle from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the venison saddle into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"1.2kg","offer_id":36054653763741,"sku":"WG0014","price":45.0,"currency_code":"GBP","in_stock":true},{"title":"2.4kg","offer_id":36054653796509,"sku":"WG0015","price":90.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-saddle-bone-in-37878272327837.jpg?v=1731504800"},{"product_id":"organic-wild-partridge-brace","title":"Whole Wild Partridge","description":"\u003cp\u003eWild partridge is a lean bird with plenty of flavour to offer. Try rubbing salted butter under the skin before roasting on a bed of chunky veg with sprigs of fresh thyme and roasted garlic. For extra succulence, lay our honey-smoked streaky bacon over the skin before roasting and let the flavours combine...\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note. this product may contain a shot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Wild Whole Partridge is\u003cspan\u003e sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Partridge Brace\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 whole partridges \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard (optional)\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup white wine or chicken stock (for basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 200°C (400°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil (or melted butter), minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Partridges:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRub the marinade all over the partridges, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the partridges.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Partridges (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor added flavour, sear the partridges in a hot skillet with a little olive oil or butter for about 3-4 minutes on each side until browned. This step is optional.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Partridges:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated partridges on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003ePour in 1 cup of white wine or chicken stock around the partridges (not directly on them) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast in the preheated oven for about 30-40 minutes. The partridges are done when the internal temperature reaches 70°C (160°F) and the juices run clear when pierced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 10-15 minutes, baste the partridges with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor the last 10-15 minutes of cooking, remove the foil to allow the partridges to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Partridges:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked, remove the partridges from the oven and let them rest for\u003cstrong\u003e \u003c\/strong\u003e5-10 minutes before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the partridges into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like wild rice, mashed potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Willo Game","offers":[{"title":"1 x Bird","offer_id":35665907515549,"sku":"WG0091","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-whole-wild-partridge-previously-frozen-71856523772286.jpg?v=1731505693"},{"product_id":"organic-wild-wood-pigeon-single","title":"Wild Wood Pigeon","description":"\u003cp\u003eWildwood pigeon has a rich flavour. As a lean meat, it's perfectly juicy when cooked wrapped in streaky bacon, or rubbed with our salted butter before cooking. For real flavour, stuff fresh rosemary into the meat and serve with a sweet red wine jus.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBack In Stock Spring 2026 due to seasonality\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note. this product may contain a shot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cem\u003eShelf life: previously frozen that will arrive with a shelf life of 3 days including day of delivery\u003c\/em\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Whole Wood Pigeon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 whole wood pigeons\u003c\/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and black pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003eZest and juice of 1 lemon\u003c\/li\u003e\n\u003cli\u003e1 large onion, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003eOptional: 1 cup red wine or \u003ca rel=\"noopener\" title=\"Organic Chicken Bone Broth\" href=\"https:\/\/www.eversfield-organic.co.uk\/collections\/bones-broth\/products\/chicken-bone-broth-borough-broth\" target=\"_blank\"\u003echicken stock\u003c\/a\u003e (for basting)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 200°C (400°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a bowl, mix olive oil, minced garlic, chopped thyme, chopped rosemary, Dijon mustard, lemon zest, lemon juice, salt, and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Pigeons:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRub the marinade all over the wood pigeons, ensuring they are well coated. Let them marinate for at least\u003cstrong\u003e \u003c\/strong\u003e30 minutes at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Roasting Pan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large roasting pan, arrange the quartered onion, carrots, and celery at the bottom to create a bed for the pigeons.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Pigeons (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor added flavour, sear the pigeons in a hot skillet with a little olive oil for about 2-3 minutes on each side until browned. This step is optional but adds richness to the dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Pigeons:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlace the marinated pigeons on top of the vegetables in the roasting pan.\u003c\/li\u003e\n\u003cli\u003ePour in 1 cup of red wine or chicken stock around the pigeons (not directly on them) to add moisture and flavour.\u003c\/li\u003e\n\u003cli\u003eCover the pan tightly with aluminium foil or a lid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCooking Time:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast in the preheated oven for about 25-30 minutes. The pigeons are done when the internal temperature reaches 70°C (160°F) and the juices run clear when pierced.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEvery 10-15 minutes, baste the pigeons with the pan juices to keep the meat moist.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish Roasting:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFor the last 5-10 minutes of cooking, remove the foil to allow the pigeons to brown nicely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRest the Pigeons:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce cooked, remove the pigeons from the oven and let them rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarve the wood pigeons into portions (breast, legs) and serve with the roasted vegetables and drizzled with pan juices or gravy. Pair with sides like mashed potatoes, wild rice, or a fresh green salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Willo Game","offers":[{"title":"1 x Bird","offer_id":35665909285021,"sku":"WG0120","price":5.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-wild-wood-pigeon-previously-frozen-71856528130430.jpg?v=1731496324"},{"product_id":"wild-venison-loin-steaks-previously-frozen","title":"Wild Venison Loin Steaks","description":"\u003cp\u003eTender and oh so gamey, our wild venison loin steaks are a great way to keep midweek meals interesting.\u003c\/p\u003e\n\u003cp\u003eQuick and easy to cook, their flavour makes a dish taste rather special!\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 726kj\/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Loin Steaks are delivered with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared Venison Loin with Red Wine Reduction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 venison loin steaks (about 200g each)\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil or butter\u003c\/li\u003e\n\u003cli\u003e1 shallot, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 cup red wine (like Cabernet Sauvignon or Merlot)\u003c\/li\u003e\n\u003cli\u003e1 cup beef or venison stock\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme (or 1 teaspoon dried thyme)\u003c\/li\u003e\n\u003cli\u003eOptional: 1 tablespoon butter (for finishing the sauce)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSeason both sides of the venison loin steaks with salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Steaks:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large skillet, heat olive oil or butter over medium-high heat until hot.\u003c\/li\u003e\n\u003cli\u003eAdd the venison steaks to the skillet. Cook for about 4-5 minutes per side for medium-rare. Remove the steaks from the pan and let them rest on a plate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMake the Red Wine Reduction:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn the same skillet, add the chopped shallot and sauté for about 2 minutes until softened.\u003c\/li\u003e\n\u003cli\u003ePour in the red wine and scrape the bottom of the pan to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce by half.\u003c\/li\u003e\n\u003cli\u003eAdd the beef or venison stock and thyme. Simmer for another 5-7 minutes until the sauce thickens slightly.\u003c\/li\u003e\n\u003cli\u003eOptional: Stir in a tablespoon of butter for a richer sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eServe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlice the rested steaks and serve with the red wine reduction drizzled on top. Pair with mashed potatoes or seasonal vegetables.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"340g","offer_id":37546440818845,"sku":"WG0075","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-loin-steaks-previously-frozen-1175304090.jpg?v=1750945072"},{"product_id":"wild-venison-whole-loin-previously-frozen","title":"Wild Venison Whole Loin","description":"\u003cp\u003eA beautifully tender piece of lean venison, the loin can be cut into smaller steaks or cooked whole.\u003c\/p\u003e\n\u003cp\u003eYou can't beat loin served pink with a slightly sweet, fruity accompaniment in our opinion.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eTypical values per 100g | Energy 174kj\/726kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 22.7g | Salt 0.14g\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\" style=\"text-align: left;\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Venison Whole Loin is delivered\u003cmeta charset=\"utf-8\"\u003e with a minimum of 5-day shelf life. This product is suitable for freezing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Whole Venison Loin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 whole venison loin \u003c\/li\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003eSalt and pepper, to taste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n\u003cli\u003e1\/4 cup red wine (optional, for deglazing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your oven to 375°F (190°C).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper to create a marinade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMarinate the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRub the marinade all over the whole venison loin, ensuring it’s evenly coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSear the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn a large, oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eOnce hot, sear the venison loin on all sides until browned, about 2-3 minutes per side. This step helps develop a nice crust.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast the Loin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTransfer the skillet or pan to the preheated oven. Roast for about 20-30 minutes, or until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for medium-rare.\u003c\/li\u003e\n\u003cli\u003eUse a meat thermometer to check the temperature for the best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze the Pan (Optional):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the loin is done, remove it from the oven and transfer it to a cutting board to rest for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eWhile it rests, place the skillet back on the stovetop over medium heat. Add red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes until reduced, creating a flavourful sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAfter resting, slice the venison loin into medallions, about 1\/2-inch thick.\u003c\/li\u003e\n\u003cli\u003eServe with the pan sauce drizzled over the top. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Eversfield","offers":[{"title":"500g","offer_id":37546445701277,"sku":"WG0080","price":32.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":37546445734045,"sku":"WG0081","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-venison-whole-loin-previously-frozen-1175111100.jpg?v=1750851479"},{"product_id":"wild-three-bird-roast","title":"Wild Three Bird Roast, with Bacon","description":"\u003cp data-start=\"140\" data-end=\"506\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/EASTER_SHOOT_2026_1.png?v=1772010048\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"140\" data-end=\"506\"\u003eBring something a little different to the table with our delicious \u003cstrong data-start=\"207\" data-end=\"238\"\u003eWild Three Bird Roast (1kg)\u003c\/strong\u003e, lovingly prepared by Will Game. This impressive roast layers three carefully selected wild game birds, all wrapped in a tasty lattice of organic bacon. The result is a joint that’s full of flavour, wonderfully succulent, and perfect for making any meal feel special.\u003c\/p\u003e\n\u003ch3 data-start=\"508\" data-end=\"529\"\u003eProduct Details\u003c\/h3\u003e\n\u003cp data-start=\"532\" data-end=\"551\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul data-start=\"530\" data-end=\"664\"\u003e\n\u003cli data-start=\"552\" data-end=\"604\"\u003e\n\u003cp data-start=\"554\" data-end=\"604\"\u003e1kg Wild Three Bird Roast, prepared by Will Game\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"605\" data-end=\"664\"\u003e\n\u003cp data-start=\"607\" data-end=\"664\"\u003eCombines three wild game birds wrapped in organic bacon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"666\" data-end=\"683\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"684\" data-end=\"1170\"\u003e*UK Pheasant (50%), *Mallard (15%), *Partridge (8%), *Pork and Apple Stuffing (20%) (Pork (78%), Water, Apple (Dehydrated, Sodium Metabisulphite) (6%)), *Gluten-free Premium Pork Mix (Rusk (Dehydrated Potato, Rice Flour, Salt, Dextrose), *Salt, *Spices (Ginger, Mace, Nutmeg, Pepper), Potato Starch, Pea Fibre, Herbs (Sage), *Preservative E221 (Sodium sulphite), *Colour E120) (7%).\u003cbr data-start=\"1066\" data-end=\"1069\"\u003e*UK Bacon Garnish (7%) (Pork 87%, *Water, *Salt, *Preservatives Sodium Nitrate, Potassium Nitrate).\u003c\/p\u003e\n\u003cp data-start=\"1172\" data-end=\"1267\"\u003eAllergen Advice: Contains sulphite. Contains bone and may contain shot.\u003cbr data-start=\"1243\" data-end=\"1246\"\u003e*Denotes non-organic.\u003c\/p\u003e\n\u003ch3 data-start=\"1269\" data-end=\"1294\"\u003eServing Suggestions\u003c\/h3\u003e\n\u003cul data-start=\"1295\" data-end=\"1525\"\u003e\n\u003cli data-start=\"1295\" data-end=\"1364\"\u003e\n\u003cp data-start=\"1297\" data-end=\"1364\"\u003eServes 2–3 people, ideal for relaxed dinners or special occasions\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1365\" data-end=\"1450\"\u003e\n\u003cp data-start=\"1367\" data-end=\"1450\"\u003eDelicious with roasted root vegetables, seasonal greens and a rich homemade gravy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1451\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1453\" data-end=\"1525\"\u003eTry serving with a fruity chutney or sharp sauce for a balanced finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1527\" data-end=\"1754\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAt Eversfield Organic, we believe great food brings people together. This Wild Three Bird Roast is a flavour-packed centrepiece that offers something a little different, while still celebrating the best of traditional roasting.\u003c\/p\u003e","brand":"Willo Game","offers":[{"title":"1kg","offer_id":45938967085213,"sku":"WG0124","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-wild-three-bird-roast-37788944760989.jpg?v=1731503715"},{"product_id":"wild-partridge-breast-previously-frozen","title":"Wild Partridge Breast","description":"\u003cdiv data-olk-copy-source=\"MessageBody\" class=\"x_elementToProof\"\u003eLean, tender, and packed with flavour, our wild partridge breasts are ideal for pan-frying or adding to a rustic game pie. Sourced from top British estates where the birds are free to roam and forage naturally, their wild lifestyle infuses the meat with a rich, gamey taste. \u003c\/div\u003e\n\u003cdiv data-olk-copy-source=\"MessageBody\" class=\"x_elementToProof\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-olk-copy-source=\"MessageBody\" class=\"x_elementToProof\"\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003ePreviously Frozen\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWild Game\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease note. this product may contain a shot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShelf life: previously frozen that will arrive with a shelf life of 3 days including day of delivery\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003eOur deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries and redcurrants.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003cspan class=\"metafield-multi_line_text_field\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" class=\"product-single__accordion__title-wrapper\"\u003e\n\u003ch4 class=\"product-single__accordion__title-wrapper\"\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"product-single__accordion__title-wrapper\"\u003eWe Recommend:\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eSlow-Cooked Partridge Breast with Vegetables and Herbs\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul type=\"disc\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e4 partridge breasts\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 cup chicken or game stock (low-sodium preferred)\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1\/2 cup dry white wine (optional, can substitute with more stock)\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e2 carrots, sliced\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e2 celery stalks, chopped\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 onion, diced\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e3 cloves garlic, minced\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1\/2 pound baby potatoes, halved\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 tablespoon fresh thyme (or 1 teaspoon dried thyme)\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 bay leaf\u003c\/li\u003e\n\u003cli style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e1 tablespoon butter (optional, for added richness)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eInstructions:\u003c\/b\u003e\u003c\/p\u003e\n\u003col type=\"1\" start=\"1\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level1 lfo2; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e\n\u003cb\u003eSear the Partridge Breasts\u003c\/b\u003e (optional but adds flavour):\u003c\/li\u003e\n\u003cul type=\"circle\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eHeat the olive oil in a skillet over medium-high heat.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eSeason the partridge breasts with salt and pepper.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eSear them for 2-3 minutes on each side until lightly browned. Then, set them aside.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli style=\"mso-list: l1 level1 lfo2; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e\n\u003cb\u003ePrepare Vegetables\u003c\/b\u003e:\u003c\/li\u003e\n\u003cul type=\"circle\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eIn the same skillet, add a bit more olive oil if needed, and sauté the onions, carrots, and celery until they start to soften (about 5 minutes).\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eAdd the garlic and cook for another minute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli style=\"mso-list: l1 level1 lfo2; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e\n\u003cb\u003eAssemble in Slow Cooker\u003c\/b\u003e:\u003c\/li\u003e\n\u003cul type=\"circle\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003ePlace the potatoes in the bottom of the slow cooker.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eAdd the browned partridge breasts, then layer the sautéed vegetables on top.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003ePour the stock and wine (if using) over everything.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eAdd thyme, rosemary, bay leaf, and a bit more salt and pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli style=\"mso-list: l1 level1 lfo2; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e\n\u003cb\u003eCook\u003c\/b\u003e:\u003c\/li\u003e\n\u003cul type=\"circle\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eSet the slow cooker to Low and cook for 5-6 hours, or on High for 3-4 hours, until the partridge is tender and the flavours have melded.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli style=\"mso-list: l1 level1 lfo2; tab-stops: list 36.0pt;\" class=\"MsoNormal\"\u003e\n\u003cb\u003eFinish and Serve\u003c\/b\u003e:\u003c\/li\u003e\n\u003cul type=\"circle\" style=\"margin-top: 0cm;\"\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eRemove the bay leaf, taste the sauce, and adjust seasoning if needed.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eFor a bit more richness, stir in a tablespoon of butter at the end.\u003c\/li\u003e\n\u003cli style=\"mso-list: l1 level2 lfo2; tab-stops: list 72.0pt;\" class=\"MsoNormal\"\u003eServe warm with crusty bread or over a bed of mashed potatoes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Willo Game","offers":[{"title":"6 x Breasts","offer_id":51903181422974,"sku":"WG0092","price":8.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/willo-game-wild-game-wild-partridge-breast-previously-frozen-71867418509694.jpg?v=1732042442"},{"product_id":"wild-mallard-duck-fillets-previously-frozen","title":"Wild Mallard Duck Fillets","description":"\u003cp data-start=\"211\" data-end=\"315\"\u003e\u003cem data-start=\"235\" data-end=\"315\"\u003eTruly wild, beautifully rich – the authentic taste of the British countryside.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"211\" data-end=\"315\"\u003e\u003cem data-start=\"235\" data-end=\"315\"\u003e\u003cstrong\u003ePreviously Frozen: product will arrive on the defrost with a shelf life of 3 days including day of delivery\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"317\" data-end=\"610\"\u003eOur \u003cstrong data-start=\"321\" data-end=\"342\"\u003eWild Mallard Duck\u003c\/strong\u003e is a seasonal delicacy that brings depth, flavour and a touch of wildness to your kitchen. Sourced responsibly during the shooting season from trusted estates across the British countryside, each mallard is hung traditionally to enhance its naturally gamey character.\u003c\/p\u003e\n\u003cp data-start=\"612\" data-end=\"952\"\u003eMallard offers a \u003cstrong data-start=\"629\" data-end=\"648\"\u003elean, dark meat\u003c\/strong\u003e that’s both bold and refined, making it a superb centrepiece for autumnal roasts, hearty casseroles or simply pan-seared breast with seasonal veg. Unlike farmed duck, wild mallard is \u003cstrong data-start=\"832\" data-end=\"864\"\u003efree to roam, forage and fly\u003c\/strong\u003e, resulting in a more complex flavour and a firmer texture that rewards careful cooking.\u003c\/p\u003e\n\u003cp data-start=\"954\" data-end=\"1067\"\u003eAs always, this wild game is \u003cstrong data-start=\"983\" data-end=\"1040\"\u003efree from antibiotics, additives or intensive rearing\u003c\/strong\u003e — just as nature intended.\u003c\/p\u003e\n\u003cp data-start=\"954\" data-end=\"1067\"\u003e\u003cspan\u003eThis product has been previously frozen and therefore may defrost partially or fully on its way to you. Due to this it is not suitable for re-freezing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1069\" data-end=\"1259\"\u003e\u003cstrong data-start=\"1069\" data-end=\"1085\"\u003eServing Tip:\u003c\/strong\u003e\u003cbr data-start=\"1085\" data-end=\"1088\"\u003eBest enjoyed medium-rare to medium for the breast, and low and slow for the legs. Pair with British root veg, winter greens or a sharp berry compote for a perfect balance.\u003c\/p\u003e","brand":"Eversfield Organic ","offers":[{"title":"4 fillets (serves 2-3)","offer_id":56518950977918,"sku":"WG0127","price":13.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-wild-game-wild-mallard-duck-fillets-previously-frozen-1203046722.jpg?v=1762349863"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/5dd30a1faa774-1530.jpg?v=1737111461","url":"https:\/\/eversfieldorganic.co.uk\/collections\/all-wild-game.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}