Wild Boar Roasting Joint grouse Traditionally 'jugged' - a casserole

Traditionally 'jugged' - a casserole with the hare's blood

Each hare is jointed into five portions

It is also the joint to use to make a beef wellington

Your purchase directly funds vital conservation research into vulnerable species like woodcock and snipe

and their long third primary feather

Wild Boar Roasting Joint grouse Traditionally 'jugged' - a casseroleSeason: Available all year A great family roast Allow 200g per person Marinade the day before and or cover in foil Dispatched chilled Ideal for a family meal or Sunday lunch. Unlike most roasts from farmed animals there is no fat in wild boar so the joint has to be cooked carefully to stop it from drying out. Available in a variety of sizes, the roasting joints are all cut from the haunch or back leg. Refer to cooking guidance Don't overcook! Either