Menu
  • Home
  • Shop
  • Wild Deer Management
  • About
  • Deer Larder
  • Wholesale Venison Enquiries
  • Delivery
  • Contact
  • Pitts’ Pounds
  • News
  • My account
Curtis Pitts logo
£0.00 Cart
Curtis Pitts Deer Services Logo

My Account

  • Home
  • Shop
  • Wild Deer Management
  • About
  • Deer Larder
  • Wholesale Venison Enquiries
  • Delivery
  • Contact
  • Pitts’ Pounds
  • News
Menu
  • Home
  • Shop
  • Wild Deer Management
  • About
  • Deer Larder
  • Wholesale Venison Enquiries
  • Delivery
  • Contact
  • Pitts’ Pounds
  • News

RECIPES

Gemma Youlden, Head Chef at The Volunteer Inn in Ottery St Mary

Glorious Game Pie

See Recipe »
Matthew Hallett, Head Chef at The Kings Arms, Stockland

Guinea Fowl
with Pomme puree
onions and wild mushrooms

See Recipe »
Vincenzo Gallitto

Venison haunch with butternut squash puree, piccolo parsnips, fondant potatoes, kale and red wine sauce and pickled blackberries

See Recipe »
@keithcooks_

Sri Lankan Pheasant Curry

See Recipe »
Craig Griffin

Loin of Venison
with Butternut and Sage Puree
Boulangere Potato and Wild Mushrooms

See Recipe »
Allan Pickett, Head Chef at L'Oscar London

Roast Red Legged Partridge

See Recipe »
Soham Sonawane, Senior Sous Chef at The Dorchester

Wood Pigeon, Confit Jerusalem Artichoke, Foie Gras, Pickled Blackberries, Caramelise Beetroot Puree & Sherry Jus

See Recipe »
Keith Greig from Field to Fork Food

Venison Liver Stroganoff

See Recipe »
RICHARD DAVIES, EXECUTIVE CHEF AT CALCOT & SPA

Roasted Partridge, Pearl Barley & Truffle Risotto

See Recipe »
Keith Greig from Field to Fork Food

Massaman Venison Curry

See Recipe »
Jomon Kuriakose - Chef de Cuisine, Baluchi at The Lalit in London

Methi Malai Partridge

See Recipe »
RICHARD DAVIES, EXECUTIVE CHEF AT CALCOT & SPA

Venison Wellington, Honey Glazed Parsnip & Winter Truffle Mash

See Recipe »
HAYDEN GROVES, CHEF CONSULTANT AND NATIONAL CHEF OF THE YEAR 2013

VENISON SCOTCH EGGS

See Recipe »
HAYDEN GROVES, CHEF CONSULTANT AND NATIONAL CHEF OF THE YEAR 2013

VENISON BOURGUIGNON 

See Recipe »
Keith Greig from Field to Fork Food

Venison Haggis

See Recipe »
Venison Recipe
Charlotte Vincent, Head Chef at The Five Bells Inn at Clyst Hydon in Devon

VENISON WELLINGTON

See Recipe »
Venison Recipe
Michael Nizzero, Chef Consultant

Roasted venison loin, macadamia crust & grain mustard sauce

See Recipe »
fallow deer dish
Elly Wentworth, Head Chef at The Angel in Dartmouth

Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus

See Recipe »
Curtis Pitts logo
creditcardicons-300x54

Tel: 07903 411657

info@curtispitts.com

Langlands Farm, Devon

Facebook Instagram Twitter Linkedin
1
8
7
6
5
4
3
2
11
10
9
Curtis Pitts logo

Earn Pitts' Pounds

Earn Pitts’ Pounds by shopping,
following and sharing!

SIGN UP NOW

contact hours

Monday – Friday:
9:00AM – 5:00PM
Saturday
9:00AM – 4:00PM

Get In Touch

Langlands Farm, Devon

info@curtispitts.com

Tel: 07903411657

Facebook Instagram Twitter Linkedin
9
10
11
2
4
5
6
7
8
1
EatGame Logo DGrey

© Curtis Pitts Deer Services

Privacy Policy

creditcardicons-300x54
View Cart Checkout Continue Shopping