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.
PAN FRIED PHEASANT WITH PEAR & BAY
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.
HOT SMOKED TROUT QUICHE
A perfect summer lunch or supper, the crisp spelt shortcrust encases a delicious hot-smoked trout, seasonal pea, and fennel frond filling.