We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to someone special
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
£6.75
Our venison is sourced locally from Duchy of Cornwall Land in Herefordshire using responsible animal management techniques. After just a couple of hours of slow cooking, you will have tender dish, with a deep flavour.
It is perfect for those cold wintery days, just where you need a warm, hearty, flavoursome meal to warm you through.
500g Per Pack
Out of stock
Free UK Delivery for orders over £75.00 and Local Delivery for orders over £35.00.
We offer next day delivery on all orders placed between Monday and Thursday (UK Mainland Only).
Place your order before 10am to qualify for next day delivery.
Order below these values will incur a charge of £6.50.
All Nationwide Deliveries will be sent using APC Couriers, Overnight Service.
All Nationwide consignments are made to order and vacuum packed. Orders are boxed with refrigerant pads to ensure that goods are kept cool throughout the journey.
See delivery page for further details.
We go to great lengths to ensure that only the highest quality game is sourced, with our venison coming predominantly from Hampton Court, Leominster. Both our pheasant and partridge is supplied by a local Estate, ensuring the birds arrive to us on the same day they’re shot.
In the pan, brown off some shallots and a clove of garlic until lightly browned, and then transfer to the casserole dish. Add beef stock, red wine and garden herbs to flavour.
Place in a pre-heated oven at 150 degrees and cook with the lid on for approximately three hours until the venison is tender.
