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Recipes

Glorious Game Pie

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

Guinea Fowl
with Pomme puree
onions and wild mushrooms

Matthew Hallett, Head Chef at The Kings Arms, Stockland

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

Vincenzo Gallitto

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

Craig Griffin

Roast Red Legged Partridge

Allan Pickett, Head Chef at L'Oscar London

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

Soham Sonawane, Senior Sous Chef at The Dorchester

Venison Liver Stroganoff

Keith Greig from Field to Fork Food
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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.

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