Pheasant Chorizo and Kale Hash

Pheasant Chorizo and Kale Hash

Quick and easy recipe either for lunch or we have served it for breakfast by Rachel Green. It is an any time of day dish, it is equally as delicious made with pigeon breasts
Pot Roast Partridge

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