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
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.
Braised partridge, onion tatin & Madeira sauce
Partridge is great game bird but people usually think of cooking pheasant before partridge. Let us change that as there will be plentiful partridge about this year.