Rich, tasty and warming – Venison ragu by Josephine O’Hare
CELEBRITY chef Tim Maddams launches Taste of Game’s new mobile kitchens which will promote game to wider audiences at food festivals and country events.
Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.
A modern easy to make twist to Venison Wellington by Chef Mark Lloyd
Shortcrust mixed game pie
This recipe has been given to us by Taste of Game member Damian Barson of Tessleymoor Gundogs. The photograph first featured on twitter and we just had to get the recipe.