A family favourite that can be cooked with any type of game, provides a hearty bowl big on flavour
Rich, tasty and warming – Venison ragu by Josephine O’Hare
Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel
Breast of Pheasant wrapped in Bacon with Beetroot Relish and Braised Leg served with Honey Roasted Root Vegetable Puree by Square and Compasses
One of our showcase, delicious but easy to cook game recipes, created by Steve Pigeon, head chef of the Arundell Arms, Lifton, Devon.