Chunky venison stew with golden croutes
A winter warming stew, tender meat and real comfort food.
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