Harveys supply all aspects of game ready for the oven.
Careful grading of the animals ensures the customer has the right meat for the dish.
Older animals will require longer and slower cooking, while young animals are more suitable for fast roasting and quick cooking.
|Pheasant||Oct 1st – Feb 1st||November to January|
|Partridge||Sept 1st – Feb 1st||September to December|
|Duck||Sept 1st – Jan 31st||October to January|
|Woodcock||Oct 1st – Jan 31st||November to January|
|Common Snipe||Aug 12th – Jan 31st||November to December|
|Grouse||Aug 12th – Dec 10th||September to November|
|Hares||Aug 1st – Mar 1st||October to February|