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.
