A lovely way to use early season grouse
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
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 with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.
“This recipe is easy to cook at home. But it will impress, it is absolutely delicious.”