We are proud to offer an extensive list of wild game rarely seen on the American market. Ranging from Wild Mountain Hare to Wood Pigeon, our product comes from the finest sources guaranteeing that it exhibits the flavors beloved by food connoisseurs worldwide.
Wild Mountain Hare
Red Grouse
Red Leg Partridge
French Farmed Rabbit

Red Grouse

the only truly wild gamebird, Red Grouse are ground birds that when flushed can fly at over 60 mph for short distances, making them the most challenging gamebird to shoot in the world. Dark red meat that is slightly ‘liverish’ in flavor and much desired by gourmands across the world. Season August 12th through December 10th. Available fresh.

Wood Pigeon

The Wood Pigeon live in wooded areas all over Scotland and are shot year-round. The dark, lean meat is very flavorful and the breast makes for a splendid appetizer. Average weight is 12oz, and is available year-round.

Pheasant

Pheasants are raised in hatcheries and released in early spring, they spend most of spring and all of summer foraging to acquire their wild flavor. Average weight is 2lb. Season October 1st through February 15th. Available frozen.

Wild Mountain Hare

Wild Mountain Hare are found in the highlands of Scotland mostly on grouse moors. Hunted year-round. Dark, rich meat. Average weight is 2.7–4lb. Available fresh or frozen.

Red Leg Partridge

Red Leg Partridge are raised in a hatchery and released in early spring, Red Leg Partridge spend approximately 6 months living in the wild. It is during this time that they acquire their naturally wild flavor and signature delicate taste. Average weight is 14-16oz. Season September 1st through February 15th. Available frozen.

Free-Range Quail

From King George, Virginia (USA). Juicy and succulent high-protein meat with a rich color and flavor. Strangled and left ungutted. PRE-ORDER ONLY

French Farmed Rabbit

French Farmed Rabbit, these rabbits are processed at 12 weeks, before they reach maturity, resulting in very tender succulent meat. At 12 weeks farmed rabbit begin to mature and their bone density increases. At the time of processing these young rabbits have a bone to meat ratio of around 7% and produce good quantity delicious meat. They are dressed ‘French Style’ being skinned to include the head. The dressed weight is 3.3lbs.