You don’t have to drive many minutes from our shop to realise that you’re in the
heart of game country here in Somerset.
From the wildfowl on the Somerset Levels to the pheasants you’ll see in fields
everywhere to the wild red deer roaming the Quantock Hills there is a fantastic
array to admire – and eventually eat.
Game cookery used to be the preserve of the wealthy because it was the wealthy
who mostly reared game. Game birds and animals could only be shot in their proper
season and the penalties for anyone caught illegally taking game out of season – or
on land they didn’t own – were really severe, including transportation to the
colonies and even hanging.
Equally, a lot of myths were woven about cooking game, partly to put the lower
orders off the idea of trying. Pheasants, for instance, were said to be fit to eat only
once putrefaction had set in. Venison was held to be incredibly difficult to cook at
All of it of course, utter nonsense. And we’re delighted to be part of the great British
food revolution that has seen thousands of families turning to the game sector in
the last few years as the source of healthy, nutritious and delicious meat.
There is no mystique about cooking any of it. Anyone can turn pheasant, partridge
or pigeon into a delicious meal. Venison is simplicity itself to cook. And if you still
have any doubts you can turn to our easily-to-follow recipe section for ideas and
There’s also the misleading reputation that game has for being expensive. It isn’t.
While it may not be the sort of thing you want to eat every day it’s certainly
affordable. A pheasant, for instance, will cost you far less than a chicken.
And think about venison: a healthy, low-cholesterol meat with no fat to trim away
and absolutely nil waste: so lean, in fact, that a roast venison joint will need to be
liberally barded with fat to keep it moist during cooking.
Of course not everyone will want to plunge in and invest in a venison joint for their
first foray into eating game. So let us help you get acquainted. We can offer venison
sausages and in particular our outstandingly good venison burgers which everyone
who tries them tells us are absolutely irresistible.
Venison sausages casseroled in red wine, garlic and shallots with a spoonful of
blueberry jelly for added flavour? What could be tastier or easier than that?
All game is subject to seasonal availability, of course, but generally starts to appear
in the shop in early autumn – the very best time of the year, the experts will tell you,
for eating venison from animals which were born the previous year.
Speak to us, as always, about any special requirements you have. We’ll be more than
delighted to help.
Need some inspiration? Just head
over to our recipes page. We have
plenty of great ideas on what to cook
with our game!
Market Way | Regional Rural Business Centre | North Petherton | Somerset | TA6 6DF
Main Shop Opening times
Mon - Wed
7.30am - 5.30pm
7.30am - 6.00pm
7.30am - 5.30pm
7.30am - 5.00pm
7.00am - 3.00pm
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