Rich, tasty and warming – Venison ragu by Josephine O’Hare
The first thing to note is your squirrel must be young – this can be checked by looking at the teeth, the older the squirrel the longer the teeth and the yellower they get. They need to be cooked for a long time to ensure they become tender. One squirrel is fairly large will feed two people.
Pine-scented grouse with cobnuts, haggis, neeps ‘n’ tatties
by Michelin Star Chef Paul Welburn
Rabbit and Kidney Pie topped with a puff pastry lid
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.