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- Gamekeepers Trio of Birds, Red Wine & Mushroom Pie
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- Roasted Pheasant Breast with Sweet Fondant Potato, Nutmeg Spinach, and Pheasant Jus
- Pheasant Curry
- Pheasant Ravioli
- Pan fried breast of pheasant, sweet apple and prune compote, a rillette from the leg, calvados cream ***NEW***
- Pheasant Schnitzel
- Pheasant Breast Goujons served with a Wild Blackberry Glaze
- Pigeon Recipes
- A Pigeon for the Pot
- Pigeon Soup (old birds)
- Pigeon Pate (for either young or old birds)
- Roast Pigeon (young birds)
- Pigeon Pie
- Pigeon and Sausage Pie (serves 4)
- Pigeon Pastry
- Pigeon Casserole (serves 4)
- Pigeon and Potato Pie
- Pigeon Pudding (serves 4)
- Braised Pigeon (serves 4)
- Pigeon Platter (serves 8)
- Stewed Pigeons (serves 4)
- Pigeon Pot (Serves 4)
- Pigeons in Cider (serves 4)
- Pigeons with Grapes (serves 4)
- Pigeons with Raisins
- Pigeon with Cabbage
- A Casserole of Pigeons with Red Cabbage
- Pigeons with Olives (serves 4)
- Stewed Pigeons (serves 4 - 5 people)
- Pigeons in Tomato Sauce (serves 4)
- Pigeons and Cranberry Sauce
- Jellied Pigeon (serves 4)
- Jugged Pigeon (serves 4)
- Curried Pigeon (serves 2 - 3 people)
- Pigeon Pilaf (serves 2 - 3 people)
- Goulash (serves 4 - 6 people)
- Curried Pigeon
- Seared Pigeon, Bacon and Black pudding salad
- Pan-fried wood pigeon breasts, with wilted spinach and Dauphinoise potatoes
- Pan Fried Pigeon
- Stir-fried Pigeon Breasts
- Pigeon Breasts in Cheese Pastry
- Pigeon Breast Sandwiches with Leek and Mustard Sauce
- Warm Salad of Pigeon, Bacon & Black Pudding
- Warm smoked pigeon, rhubarb compote, fennel and rye bread ***NEW***
- Pan fried woodpigeon, celeriac puree, juniper berries ***NEW***
- Pigeon and Peas with Cider
- Cured wild pigeon
- Quail Recipes
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- Roast Rabbit
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- Parisien Rabbit
- Belgian Rabbit Stewed with Prunes
- Rabbit Lasagne
- Wild Rabbit Confit with Garlic
- Herb crusted rack of rabbit, stuffed saddle, braised leg, tomato fondue, carrots and swede ***NEW***
- Wild rabbit saddle in herb mousse with fondant potato, rabbit leg ballottine and chestnut mushrooms ***NEW***
- Loin of rabbit stuffed with dried fruit and paneer
- Rabbit in a Champagne Dijon Mustard Sauce
- South African Recipes (external link)
- Snipe Recipes
- Venison Recipes
- Venison In Beer
- Venison Steaks With Orange
- Braised Venison In Red Wine
- Cappacio of Roe Deer
- Jerk Venison Casserole with Cheese Dumplings
- Pan Fried Venison with Roasted Red Peppers and Goats Cheese
- Roast Haunch of Venison
- Braised Venison
- Sauteed Venison
- Venison Stew
- Venison Steak with Real Chips and Bearnaise Sauce
- Muntjac Ragu with Fresh Tagliatelle
- Pave of Venison
- Potted Venison
- Carpaccio of cured venison with horseradish and roasted walnut cream ***NEW***
- Scottish Highland venison,with roasted root vegetables and dauphinoise potatoes, surrounded with a cherry brandy jus ***NEW**
- Rajasthani roast venison saddle with ginger and onion sauce
- Mille-feuille Crouton of Venison and Aubergine
- Peppered Loin of Venison, Savoy Cabbage and Celeriac
- Loin of Venison with pancetta
- Wild Boar Recipes
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- New Game Recipes
- Confit Duck Legs
- Muntjac Ragu with Fresh Tagliatelle
- Pave of Venison
- Pheasant Curry
- Pheasant Ravioli
- Pheasant Schnitzel
- Potted Venison
- Rabbit Lasagne
- Roast Partridge
- Wild Rabbit Confit with Garlic
- Warm Salad of Pigeon, Bacon & Black Pudding
- Duck Breasts with Redcurrant Sauce
- Pigeon and Peas with Cider
- Rajasthani roast venison saddle with ginger and onion sauce
- Loin of rabbit stuffed with dried fruit and paneer
- BBQ game recipes
- Hot and spicy jerk rabbit
- Shrouded honeyed game breasts
- Duck breasts with cranberry, whisky and orange marmalade sauce
- Trevor’s BBQ pheasant
- Pheasant breasts in chilli and ginger
- Stuffed pheasant breast with parma ham
- BBQ pigeon breasts
- BBQ rabbit
- Cajun spatchcocked partridge
- Venison chilli burgers
- Whole BBQ curried pheasant
- Goose Recipes
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