Loin is the most tender cut of venison and makes a really smart restaurant style dish
This creamy pot roast is delicious take on pheasant
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck.
The mix of flavours and textures in this partridge recipe might appear overcomplicated but the result is tremendous.
This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton
Harissa spiced partridge with fragrant spiced potatoes and squash