Michael Courtney
Family Butchers

great quality and good value

Game Season is truly upon us...

As the evenings turn a little cooler, darken a little earlier we mourn the end of summer. Don’t be full of sorrow, there are many new joys to behold; leaves that are touched by the first colours of autumn and game to tantalise your taste buds and warm your tummies. With game becoming so popular over the last few years there are many recipes to choose from but here are a few of our favourites…

Venison wellington

Venison Wellington by Andy McLeish

With a robust, gamey flavour, venison loin is the perfect alternative to beef in a classic Wellington, and stands up well to the rich mushroom duxelle and buttery puff pastry layers. Serve with some simple seasonal vegetables. See full recipe.

Pot roast pheasant

Easy Pot Roast Pheasant

A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken. Serve with a tasty root vegetable mash. Full recipe…

Venison strog

Wild mushroom & venison stroganoff for two lucky people

“There’s something magical about the combo of game and wild mushrooms in this venison stroganoff.” See full recipe…

"Game Plucking Service" and "How to pluck a pheasant".

So you’ve enjoyed a day’s shooting or some lovely person has given you a brace and now you want to eat them! First you need to get those pesky feathers off.
Let us do the hard bit while you think about which delicious recipe you’re going to cook.

If you or your spouse like to shoot your own but don’t want the bore of plucking them then get in touch and we can do that for you. You get your birds back ready for you to enjoy without any of the mess or hassle. The birds are plucked and gutted and ready to pop into the oven or freezer.


Plucking a pheasant is not hard, but it requires patience. The reason is because unlike a duck or goose, a pheasant has relatively thin and loose skin — skin that will tear very easily if you try to rush the job.

There are two methods: Dry plucking and wet plucking. Dry plucking is what you think it is — you just start plucking feathers off the bird. Many people swear by it, and I will dry pluck when I only have a bird or two. But if you have a pile of pheasants, wet-plucking works well and is a lot faster. I always dry-pluck pheasants that have hung for a few days, however.

Wet plucking basically means scalding the bird before plucking. To do this, you need to get a large pot of water and get it to scalding temperature. What is scalding temperature? Steaming, but not boiling — not even simmering. If you need a number, shoot for 140°F to 150°F…there’s more.
If you got this far and are not convinced to use our plucking service then google it!

Wild duck

Plucking service – What you get

You bring us your birds and we pluck them in our state of the art plucking machine. The birds are then returned to you ready to pop into the oven or freezer. Simples!

Selection of game

Wide selection of game

We try to stock a varied selection of the most popular game but if there is something else you’d like to put on your menu please ask as we can get most other game meats in within a few days.

“I’ve been buying my meat and cheese from the North Street shop almost weekly since they’ve been in operation. The staff are courteous, friendly and always willing to help; I could not recommend them more highly.”

A Constanduros, Midhurst.

“What can I say; great staff, great hog roast, quality from start to finish. I believe one of our friends have booked a hog roast as they were so impressed with their set up. All the best!”

Mrs A .T., Dulwich