Pot Roast Partridge

Pot Roast Partridge

Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto. A flavour packed pot roast given to us by Taste of Game Chef Jose Souto  
Venison Stuffed Peppers

Venison Stuffed Peppers

We all love venison and this dish a splash of colour on a plate, choose different coloured peppers to get the full result. We have also used the filling in jacket potatoes, great if you have some filling left over.