Family favourite made even more special using quality wild venison mince.
A rich, creamy soup using pheasant legs
This is a fantastic dish created by Taste of Game Chef Richard Hunt, this dish will show you what good value a rabbit is. It is incredibly tasty and if you are a fan of BBQ sauce then this is definitely for you.
“This recipe is easy to cook at home. But it will impress, it is absolutely delicious.”
Rich, tasty and warming – Venison ragu by Josephine O’Hare
A great rabbit casserole, dark, boozy and rich from Chef Mark Lloyd served with fennel flatbreads and wild rice
This easy and tasty partridge dish uses a North African spice and nut blend call Dukkah to compliment the partridge
Chef Sam Moody of the Bath Priory’s exciting partridge dish.
People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.
Not many people realise you can eat Muntjac. These little Chinese deer came over to the UK with the Duke of Bedford for his deer park at Woburn Abbey. They quickly spread and can now be found almost everywhere. The meat is dense and flavoursome. It can be treated like lamb in lots of ways as it is delicious both pink and slow cooked. We use it in this recipe as it holds its texture very well and makes a wonderful winter feast. Buy fresh dried tagliatelle for this, De Cecco do a good one.