Taste of Game club member Lawrence Gould sent us in this recipe a classic French dish. He has used Chinese Water Deer to give it a delicate taste. Traditionally veal would be used.
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.