Cowdray Game Week
The aim of Game Week is to celebrate and promote game as a wild, healthy and high protein meat. It takes place from Monday 11th November to Sunday 17th November.
Customers will be encouraged to try game with various offers on the butcher’s counter to include venison, partridge, pheasant and guinea fowl. The butchers will also be on hand to talk to customers about cooking game including rabbit and English Partridge.
A new recipe card featuring Cowdray Venison Sausages can be picked up from the Farm Shop and the Café during the month of November. Venison Toad in the Hole is a different take on a classic dish.
During the week and on the Game Week Tasting Day, visitors are encouraged to enter a prize draw by filling out a form available from the Farm Shop & Café. The winner of the prize draw will go out early one morning with Cowdray Deer Manager Jason Griffin to learn about Cowdray’s deer management, returning to the Farm Shop & Café for a Cowdray breakfast.
On Friday 15th November, the monthly supper club takes place with a game focused menu. Spaces are limited for the November Supper Club.
The following day on Saturday 16th November there will be a special Game Tasting Day on in the courtyard outside the Farm Shop from 10am and 4pm.
The Cowdray Deer Manager will be available to talk to customers about Cowdray’s sustainably sourced wild Estate venison. There will also be cooking and butchery demonstrations, and information about Hownhall, Cowdray’s shooting school.
Cowdray Deer Manager Jason Griffin is one of the country’s only full time deer manager.