Recipes
2010-10-25
Ingredients:
2 packs Capreolus Duck Confit (2 legs per pack)
250g Puy Lentils
Vegetable stock (enough to cover the lentils with twic... Read More »
2010-09-12
Ingredients:
1 Onion finely chopped (large sweet Spanish is best)
2 Cloves Garlic finely chopped
5... Read More »
2010-08-16
Ingredients:
1 Onion roughly chopped
2 Carrots roughly chopped
2 sticks Celery roughly chopped
... Read More »2010-08-11
Ingredients:
100g pack Capreolus cold smoked beef carpaccio
1 large ciabatta loaf
1 medium courgette chopped fairly finely
... Read More »2010-08-01
Ingredients:
100g pack Capreolus cold smoked venison
1 pack of 4 soft flour tortilla or deli wraps
1 200g tub cream che... Read More »
2010-07-07
Ingredients:
100g pack Capreolus smoked duck
1 ripe pear (still firm, not over ripe)
1/2 tbsp honey
2 tbsp walnut oil
1/2 tsp good bal... Read More »
2010-06-07
100g pack Capreolus smoked chicken
3 pink grapefruits
1 large ripe avocado
rocket leaves
Dressing:
Finely grated pe... Read More »
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TASTE OF DORSET INNOVATION AWARD 2011. Thank you to all who nominated us for this award. To win it is exciting and encouraging. Thank you to Robert, Julian and Aaron, who all work so hard in the smokehouse helping to make Capreolus Fine Foods what it is.
TASTE OF THE WEST 2011
GOLD Cold Smoked Wild Venison, Cold Smoked Mutton, Black Strap Bacon, Maple Bacon
SILVER Pancetta, Black Strap Collar Bacon, Dorset Air Dried Beef, Dorset Air Dried Veal, Duck Confit
BRONZE Wild Boar, Mixed Peppercorns & Pistachio Terrine, Venison, Pigeon, Beetroot & Kumquat Terrine
Some of these products are not yet on our website, but watch this space as we plan to put them on very soon
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