Game is an umbrella term used to describe wild birds and animals which are hunted for consumption. Game birds include pheasant and partridge, while animals include rabbit and venison. It is usually stronger in flavour than meat such as chicken and pork.
Deer steaks topped with pan-fried foie gras served on a bed of slow cooked celeriac and finished with a chestnut, lingonberry and red wine sauce.
Roasted deer steak and foie gras served with crushed chervil, parsnip and Jerusalem artichokes and a redcurrant, red wine and pepper sauce.
Roasted pheasant breast with Savoy cabbage, honey glazed parsnips, bread sauce and beurre noisette.
Oven roasted pheasant breast served on a bed of savoy cabbage with a mustard sauce and thyme roasted new potatoes.
Pheasant breast cooked with bacon, baby onions and mushrooms served with sauteed salsify.
A beautiful seasonal meal of roast pheasant, seasonal berries and cabbage a l'anciennce served with bread sauce puddings.
A beautiful seasonal meal of roast pheasant, with a whiskied sauce, perfect for Burns' night!
Roasted breast of pheasant with champ potatoes and a super fast mushroom and truffle sauce.
Pan-fried pheasant breast pan with braised red cabbage and bread sauce.
Roasted pheasant breast served with Savoy cabbage and bacon with a classic bread sauce to accompany.