Traditional Roast Grouse with Bread Sauce & Pate Croutons by Angus Fordyce of Cavens House

Cavens House is a beautifully restored Georgian country house that the Fordyce family purchased in 1999. Once owned by wealthy merchant, Sir Richard Oswald, their dream was to restore the tired house to its original state, celebrating its tradition and history. After...

Pulled Rabbit

This is a fantastic dish created by Taste of Game Chef Richard Hunt, this dish will show you what good value a rabbit is. It is incredibly tasty and if you are a fan of BBQ sauce then this is definitely for you.

Pot Roast Partridge

Pot Roast Partridges cooked in smoked Paprika, Garlic and White Wine served on a Pearl Barley, Spinach and Chorizo Risotto. A flavour packed pot roast given to us by Taste of Game Chef Jose Souto  

Venison Steak Pithivier

Venison Steak and Mediterranean Vegetable Pithivier – A Pithivier is a layered Pie. The combination of the Mediterranean Vegetables and the Venison steak makes for a great pie, a recipe from Taste of Game Chef Jose Souto  

Pheasant Meatballs

Pheasant meatballs with green olives, sun-dried tomatoes, herbs and Pappardelle pasta. Designed by Taste of Game chef Jose Souto.