Grouse & Fig summer salad
A lovely way to use early season grouse
Stuffed & Tipsy Baked Partridges
A one pot, Mediterranean style dish using partridge- perfect for a dinner party – We love the name of this dish and it is a dish you will love too
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
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.