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Natural Skin Haggis (500g)
Sheridans haggis is made using a traditional secret recipe of spices, pig offal, stock, onions, suet & salt.North of Scotland Haggis Champions. Haggis is traditionally eaten on Burns Night the 25th January, but we sell it all year round and served with Neeps and Tatties makes a very satisfying meal.Minimum weight 500g
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Winner of Scotland's Best Pie Venison & Cranberry Pie
Similar to the steak pie but filled with beautiful wild venison from a local estate. With a delicious rich gravy, juicy cranberries and topped with our very own puff pastry.Serve with mashed tatties and veg.Minimum weight 450g
Sheridans White Pudding
Often called Meallie Pudding, every butcher has there own special recipe.A combination of oatmeal, suet, onions, salt and spices. Traditionally served with mince and tatties or as a delicious stuffing with chicken. Pack of 2 - minimum wieght 350g
Beef Olives Stuffed with Oatmeal
Thin sliced topside stuffed with meallie pudding (oatmeal, onions & suet)Pack of 2 Minimum weight 300g
A twist on a traditional Italian dish, this lasagne has layers of haggis, rich sauce and lasagne. Perfect on its own as a supper or serve with garlic bread.Minimum weight 450g
Our very own secret butcher recipe for scotch pie. A delicious mix of minced lamb and minced beef with a spicy seasoning.Can be eaten either hot or cold. Serve hot with mashed tatties or chips and vegetables.Minimum weight 140g
Online Catalogue | Game
OUT OF STOCK
A delicious game burger comprising of rabbit, venison and pheasant. Easy to prepare either grill or fry for 10-15 minutes turning frequently.
Local new season pheasant lots of flavour ideal roasted served with roast potatoes and seasonal vegetables.Price each.
Delicious local venison in a grand veneur sauce with carrots and onions.Min Weight 500g
Local venison livers are used to make this pate on the premises cooked to our special recipe. Ideal served with oatcakes and redcurrant jelly.Minimum weight 100g
Local estate venison hung for 14 days to mature then marinated in red wine and herbs, then hot smoked on the premises.Delicious with salad and redcurrant sauce.Minimum weight 100g
Local pheasant breast and venison cooked with belly pork, garlic, spinach, salt, spices and game stock.Can be eaten cold with salad or reheated and serve with roast vegetables.Minimum weight 200g
Venison purchased from local estates hung in our chills until tender. Diced into cubes ideal for casserole. Slow cook with cranberries for a rich stew.Minimum weight 500g
Venison purchased direct from local estates and hung in our chills until tender.Ideal dinner served with mashed potatoes and a redcurrant gravy.Pack of 2 - minimum weight 360g
Local estates wild venison. Very tasty roasted in the oven and served with roasted vegetables and potatoes.