Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck.
Smoked Loin of Venison with Liver
Home smoked loin of venison wrapped with sage leaves and cured ham, topped with crispy venison liver, served on pan-fried curly kale and linguine pasta with a tomato pesto sauce
Cover the trout in a bowl with the marinade ingredients and set aside for 1-2hrs or so, you can cover and place in fridge.
Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and
green chillies if using and mix into a lovely paste.