Marinated wood pigeon pan fried with smoked bacon on a croute
This recipe has been supplied by WOMERSLEY who produce some lovely vinegar’s this recipe by Ralph Skripek uses their Lemon, Basil, Bay & Juniper Vinegar https://www.womersleyfoods.com/lemon-basil-bay-and-juniper-vinegar-new
Pheasant Meatballs
Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.
Rabbit cacciatore by Francesco Mazzei
“This recipe is easy to cook at home. But it will impress, it is absolutely delicious.”
Escabeche of Local Partridge
Chef Sam Moody of the Bath Priory’s exciting partridge dish.