Game fowl



Our game fowl selection includes pheasant, partridge, wild duck, wild goose, wild pigeon and grouse. All types of meat have a distinct aroma, colour, flavour and texture. However, they all have that gamey flavour that is so recognisable. Find out more about the respective birds below.

Read more about speciality poultry


Nothing beats the delicate, peppery and aromatic flavour of wild pheasant. Especially if it has gorged itself on berries and herbs all its life. Young pheasants, unlike older pheasants, don’t have dry meat, they also have a layer of fat.

In our offer we carry:
• Pheasant
• Pheasant fillet
• Pheasant drumsticks
• Pheasant carcass

Available frozen



Partridge is the favourite game fowl of chefs and gastronomes. Young partridges require only a short cooking time and are a unique delicacy. They used to live in moors and marshlands, now mostly in agricultural areas. Due to the expansion of agriculture and pesticide spraying, the partridge has become very rare in Europe. Young partridges, like quail, can be wrapped in grape leaves and fat and then roasted. Old partridges can go in a stew with bits of bacon and are excellent in a pot-au-feu.

In our offer we carry:
• Red-legged partridge
• Partridge fillet

Available frozen



Wild ducks prefer freshwater. Here, they look for their food by digging through the waterbed with their bill. Ducks eat snails, worms, insects and crustaceans. They also feed on water plants, grass, duckweed, acorns, legumes and grains. Ducks search for their food at night. At dusk, they leave their resting places – usually larger ponds or estuaries – and head into the fields. Duck breast has been a favourite cut of meat for centuries.

In our offer we carry:
• Wild duck
• Wild duck fillet
• Wild duck legs

Available frozen

Wilde eend


The greylag goose is found from northern Europe to the far northeast of Asia. In March, they usually breed in northern and central Germany. In late autumn, they migrate south in formation. The habitat of the greylag goose is in large marshes, lakes and ponds surrounded by reeds or bushes. Their diet consists of all kinds of grain, oats, clover and seeds.

In our offer we carry:
• Wild goose
• Wild goose fillet

Available frozen

Wilde Gans


The most common wild pigeons in Europe are wood pigeons. The dark meat of wild pigeons is more compact and tender and has a more pronounced flavour and aroma than that of domestic pigeons.

In our offer we carry:
• Wild pigeon
• Wild pigeon fillet

Available frozen


wilde duif


The grouse is a type of fowl that is slightly larger than a chicken. They can grow 31 to up to 95 cm tall and weigh 0.3 to 1 kg on average. These fowl can handle cold well, thanks to their thick coat of feathers. Their legs are also covered in feathers up to the toes. These birds feed mainly on leaves, twigs and buds. The young usually eat insects and other invertebrates.

The grouse spends most of its life on the ground. Only when in danger or when frightened they may take off in a flurry and descend again in a long gliding flight.
Most species remain within their breeding territories throughout the year, but sometimes may relocate briefly during seasonal changes. These animals are shot in the wild in England and Scotland.

Our offer includes:

  • Whole grouse, approx. 350 gr.

Available frozen


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" Are you curious about the aroma, colour, flavour and texture of each bird? We can tell you all about it!"

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