Pot Roast Partridge with Chorizo Serves 4 Ingredients: 4 Oven ready Partridge 1 tblsp Rapeseed oil 1 knob of Butter 200g Chorizo sliced 50g Carrots chopped 1 large Onion chopped […]
Pheasant Stroganoff Serves 4 Prep time: 10 mins Cooking time: 30 Mins Ingredients: 4 Willo Game Pheasant Breast Fillets sliced 1 tblsp Rapeseed Oil 1 knob of Butter 1 […]
Wild Rabbit Casserole Ingredients: 2 Wild Rabbits cut into joints 1/2 tsp salt 4 tbsp. flour 200g streaky bacon diced 1 finely chopped onion 2 cloves of garlic finely chopped […]
Pan Roast Loin of Venison Served with Creamed Celeriac, Celeriac Gratin, Ruby Chard and a Shropshire Prune Damson Sauce. Serves 6 Ingredients: For the damson sauce: 50ml rapeseed oil 450g […]
Roast Wild Rabbit Ingredients:- 1 Willo Wild Rabbit Salt & Pepper 4 tbsp. olive oil 2 cloves crushed garlic 2 tsp rosemary 1 tsp black pepper 1/4 tsp paprika Method:- […]
Pan Fried Wood Pigeon Fillet with Pesto and linguine – By Ralph Skripek – The Wild Chef Ingredients:- For The pigeon 4 Willo Pigeon Fillets ( 2 fillets per person […]
Ingredients: – 1kg diced venison. 2 tbsp. rapeseed oil 2 onions sliced 3-4 cardamom pods. 1 […]
For 4-6 people Ingredients: – 1kg of Diced Rabbit pieces. 2 tbsp. Rapeseed oil 2 large onions sliced 1 tbsp. garlic & ginger paste 1 tsp. mehthi (fenugreek) seeds ground […]
Ingredients 1 pack of Willo Wild Boar Toulouse Sausage 200g plain flour 3 large eggs 1tsp salt 300ml milk Salt and pepper Method – Wild Boar Toulouse Sausage Toad in […]
Ingredients 1 Willo Oven ready pheasant 2 Rashers streaky Bacon Olive oil Method – Roast Pheasant Preheat oven to 200 Place pheasant in a roasting tin. Drizzle with olive oil […]
Ingredients 500g Willo Diced Wild Boar 1 tbsp vegetable oil 1 onion, finely chopped 2 carrots, finely chopped 2 sticks of celery, finely chopped 4 garlic cloves, finely chopped 1 […]
Ingredients 1 pack of Willo Venison Steaks 2 Medium sweet potatoes Rapeseed Oil Black Pepper and sea salt For the sauce 1 onion finely chopped 1 clove of garlic crushed […]
Ingredients 4 Wood Pigeon breast fillets 1 pomegranate 1 orange ½ cup of walnuts (halved) Mixed salad leaves 2 sprigs of fresh Thyme Olive oil Method – Wood Pigeon Salad […]
Venison Casserole Serves 6 Preparation time 30minutes Cooking time 2hours Ingredients 2 tablespoons rapeseed oil 1kg/ 2.2lb diced venison 2 large onions chopped 2 cloves of garlic crushed 2 sticks […]
Pheasant and Wild Mushroom Risotto with Asparagus Serves 4 Ingredients 4 pheasant breast fillets 2 tablespoons of olive oil 1litre chicken stock 2 large glasses dry white wine 400g arborio […]
Toulouse Sausage Casserole Preparation time: 20 minutes Cooking time: 2 hours Serves: 6 Ingredients 1 tbsp Rapeseed oil 2 celery sticks, finely chopped 2 onions, finely chopped 1 Red Pepper […]
Duck Biryani 3-4 Servings Ingredients 1 kg duck breasts cut into 2“ thick pieces 250g natural yogurt 125 g ghee 2 large onions finely sliced 2-3 tsp garlic & ginger paste 1 large handful mint leaves chopped […]
Venison Chilli Ingredients Serves 4 -6 1 tbsp rapeseed oil 1 tbsp rapeseed oil 500g Willo Venison Mince 1 onion, finely chopped 1 red pepper, chopped 1 green pepper, chopped […]
Wild Boar Bolognese INGREDIENTS Serves 4 1 tbsp extra virgin olive oil 1 onion, chopped 1 clove garlic, crushed 4 fresh sage leaves chopped 1 sprig fresh thyme 3 tbsp […]
Last orders must be placed by Friday 13/12 for delivery up to 18/12 and orders will not then be processed until 02/01/25 Dismiss
