The Celebration Game Pork Pie

The Celebration Game Pork Pie

A classic celebration of game… The choice of pie mould is important to achieve the perfect pie. We have found the Silverwood collection to be top quality and ideal for the job. Their website has a selection available,-...
Pot roasted pheasant, properly garnished

Pot roasted pheasant, properly garnished

This is Chef Mark Lloyds take on a classic pot roast. The classic garnish is bread sauce and game chips, but he has changed game chips for buttery, rich Fondant potatoes. You could serve this with parsnip mash and kale with chestnuts.

Fillets of Roebuck with Raisins and Spinach

Fillets of Roebuck with Raisins and Spinach

Heat a suitable skillet until very hot, add half of the butter; as the butter melts and begins to foam, place the venison steaks into the pan and allow it to sear on full heat.

Roast Partridge

Roast Partridge

This dish makes a lovely Sunday lunch or smart main course; however table manners aside, nothing beats picking up the bird at the end and nibbling off those last juicy bits from the legs & wings!