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Potted Squirrel

Potted Squirrel

Sometimes, it is better to use squirrel as a starter than commit a whole main course to the species. This dish can be prepared well ahead of time and makes the most of the squirrel. Serve with your favourite fruity chutney.
Muntjac Meatballs

Muntjac Meatballs

A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.

Venison Lasagne

Venison Lasagne

Family favourite made even more special using quality wild venison mince.

Saffron Pigeon Paella

Saffron Pigeon Paella

A great sharing dish Pigeon Paella looks lovely and tastes wonderful. Pigeon is so healthy and full of iron to boost your immune system and give you so much energy.

Venison Ragu

Venison Ragu

Rich, tasty and warming – Venison ragu by Josephine O’Hare

Pot roasted pheasant, properly garnished

Pot roasted pheasant, properly garnished

This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.

Great British Menu’s Emily Watkins

Great British Menu’s Emily Watkins

This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.

Potted Venison

Potted Venison

This is what we call proper traditional English food. Nothing beats potted meat served with fresh crusty bread and a fruity home-made chutney. Great for picnics, light lunches, a starter and freezes beautifully, so make more than you need. This needs to be cooked overnight, so think ahead!

Rabbit Lasagne

Rabbit Lasagne

This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it.