Pulled mallard pizza

BBQ pheasant with Asian slaw

Pan fried wood pigeon with beetroot purée, quinoa & wild mushrooms

Potted rabbit & carrot with apple & hazelnut salad

Pan roasted quail, fried egg, shimeji mushroom, mustard sauce

Game terrine, quince purée, pickled mushrooms

Mallard, duck egg & asparagus

Breast of mallard, borlotti beans, aubergine caviar and sloe gin

Woodcock, Jerusalem artichoke, girolles, blackberries

Roast breast of Cadboll grouse

Pheasant, wild mushroom and barley ‘risotto’

Roast grouse with spelt herb risotto

Roast loin of rabbit, butternut squash and parsley risotto

Red deer ‘lorne sausage’ scotch egg

Parmesan crusted loin of venison, fondant potato, red wine & chocolate jus

Lomo de corzo Horcher (venison medallions)

Venison, blackberries and warm salad of black pudding, wild mushroom & kale

Loin of venison parmesan crumb, butternut, sherry vinegar jus, crispy shallots

Roast loin of Yorkshire venison, potato & mushroom pavé, parsnips, smoked beetroot, salsify

Loin of venison, polenta, porcini ragù, garden vegetables, Mayfield sauce

Venison tartare, stout, nasturtium, celeriac, truffle and hazelnut

Pheasant Wellington with confit cooked pheasant leg

Venison Wellington

Lime and herb spatchcock partridge on the braai

Perdiz a la prenza (pressed partridge)

Hay baked pheasant

Pheasant, pancetta and cavolo nero

Roe deer tartare, coriander, daikon and pumpkin seed

Mallard, beefsteak mushroom, fig and honey

Grouse burger

Traditional roast grouse, bread sauce, and roast gravy

Roast cutlet of venison, braised haunch sausage roll, caramelised figs and port sauce

Roadkill rabbit stew, Spanish style

Pan fried crow fillets

Squizzotto: squirrel and wild garlic risotto

Rabbit dogs

BBQ grouse, soda bread & charred leaves

Grouse sandwich

Golden pheasant goujons

Simple game sausage rolls

Gourmet game sausage rolls.

Peking mallard breasts with hoi sin, spring onions and cucumber.

Tandoori partridge with almond rice

Asian spiced partridge

Partridge with bang bang sauce

Roasted partridge, spiced barley, pickled golden raisin purée

Pheasant balls in Thai broth