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VENISON RILLETTES

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Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish. Surprisingly easy to make, it’s wonderful as a starter or lunch with sourdough toast.

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PAN FRIED PHEASANT WITH PEAR & BAY

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Pheasant and pear’s seasons run in parallel and pair beautifully in this dish, which can be rustled up in less than 30 minutes. Serve with mash and seasonal vegetables for a hearty autumn supper.

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HOT SMOKED TROUT QUICHE

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A perfect summer lunch or supper, the crisp spelt shortcrust encases a delicious hot-smoked trout, seasonal pea, and fennel frond filling.

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