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 […]
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 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 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 […]
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 […]
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
