Stalking

Stalking follows very traditional lines and is undertaken during the seasons laid down by the law, to allow deer the peace and quiet that they need to give birth and rear their young. As a successfully stalked beast may be many miles from the nearest track or road, and as much as 3,000 ft up a mountain, removal to the game larder is a logistical problem. Traditionally this is undertaken by loading the beast onto the back of a Highland pony (a Garron) but it may now more commonly be brought down in an All Terrain Vehicle such as an Argocat.The carcass is brought down to the Estate's Deer larder where it is cleaned and refrigerated prior to collection by the Game Processors refrigerated vehicle. All carcasses are tagged with a unique number along with details of where and when it was shot and by whom.

 

Selection

We select the best quality game from our approved SQWV supplier. We insist on prime specimens and never accept deer that may be very old or in poor condition, which tends to happen towards the end of the season or after a long winter.

 

Birds

It takes great experience and skill to distinguish young from old game birds. This selection is important as, whilst they may look similar, there is a big difference in the eating quality. Young birds (hatched that year) are extremely tender and so are more suitable for roasting and quick cooking methods.

Red Deer

This is the largest of the native deer species in the UK. Although present in England, by far the largest population is in the Scottish Highlands. Red deer graze on a wide variety of vegetation ranging from grasses to heather, mosses, shrubs, berries and lichens. They move in herds sometimes numbering several hundred, from the high mountain tops in the Summer and Autumn (where they find good grazing) to the glens and forests in the winter (where they seek shelter and food).

Roe Deer

The smallest of our native species, Roe are the most widespread of our deer and are found in and around woodland in every county of mainland UK although Scotland remains the biggest stronghold. Numbers have increased considerably in the last 20 years as a consequence of increasing forestation and improved habitat. They are a solitary species, rarely seen in more than a family group of two or three.

Hares

Hares are native to the UK where two species are present the Brown and the Blue (or Mountain) Hare. Both species of hare can be distinguished from rabbits by both their size and the black tips on their ears.

The largest of these is the Brown Hare which is found on agricultural land throughout the country. The Brown Hare has suffered in recent decades from agricultural intensification and numbers have declined in many areas, particularly the West where the wetter weather has also contributed to their decline, although they are abundant in the Eastern counties. They are noted for their courtship boxing displays in March from which the phrase 'mad as a March Hare' comes. The Blue (or Mountain) Hare is a creature of the wild, open mountains and moorland, and is found predominantly in Scotland but with populations as far south as the Derbyshire Peak District. This hare is smaller than the brown and changes its coat from brown in the Summer to white in the Winter. Its intermediate Spring and Autumn coat gives rise to its 'blue' name. Populations are cyclical and so vary considerably from year to year. In good years, many are shot but in other years very few will be taken.

Provenance

All our free-range poultry is sourced from the famous Loué region in North-West France, near Le Mans, where the farmers are passionate about welfare and quality.

We believe the best tasting poultry comes from birds that have been reared with respect.

Consequently, plenty of exercise coupled with a longer period of growth and development (approximately twice as long as that of most standard poultry (see page 6) results in leaner meat with a firmer texture and stronger bones.

 

Totally free-range

All our poultry is free-range, and when we say free-range, we really mean it. Few poultry farmers can even meet the demanding Label Rouge poultry welfare stamp. Ours use that stamp as their starting point, going far above welfare benchmarks on a daily basis.

By day, our birds have the freedom to roam and peck under
rees and hedges. All our poultry farmers far exceed the free-range gold standards when it comes to space. Then by night, for their comfort and protection, our birds rest in cosy, fox-proof shelters with plenty of room to move around and spread their wings whenever they want to. The shelters are even painted in specially chosen, restful colours to help minimise stress.

 

The French way of enjoying poultry

The traditional French way of cooking poultry is to 'à point', or medium as we know it, rather than well done. They believe that cooking to this degree gives the best texture and eating quality. If you wish to cook your poultry like this then it must be cooked on the same day it is defrosted.

Remember, for the best eating experience, please do not over cook Donald Russell poultry.

 

The right breeds

We don't believe in supplying fast-growing breeds that lack quality and taste. Instead, we select ancient, slow-growing breeds. This is real, old fashioned poultry that has a naturally robust, meaty texture and is packed with taste to ensure you enjoy authentic, rustic flavour.

Perfect pasture & food

Our free-range birds wander at will across organic pasture that is laid specifically for them, using just the right grasses and plants - no bare soil. And, of course, we feed them only natural, non-GM food containing vegetable proteins (soya, rapeseed and sunflower seeds) and cereals (corn and wheat) which constitute at least 75-85% of the feed. No animal matter or growth factors are ever used.

 

Food safety

Every product you receive is labelled with a unique identification number which can be used to follow any individual bird's history, right back to birth if necessary.

The number denotes:

• Origin, breed, life-span of its parents and grandparents, date of hatching, the setting and name of the breeding farm where the chick was born.


• Name and address of the farmer.


• Exact details of feed ingredients, the place and date of slaughter, a review of the period of growth and development.


• A product check.


• Organoleptic qualities of meat i.e. its appearance and taste, guaranteed freshness and food safety.

 

 

 

1. Remove the legs by cutting between the leg and breast. Twist the leg to break the joint and cut through the knuckle.

 

 

 

 

 

2. To half the leg, cut through the knuckle either with a carving knife or poultry scissors.

 

 

 

 

 

3. Remove the breast from the carcass by cutting along the breastbone and down through the wing knuckle. Divide the breast diagonally into 2-3 pieces.