VENISON BURGER August-February. Juicy venison in a generous patty with brioche buns.
DEER CURRY August-February. Wild venison curry cooked for 5 hours in a classic blend of Indian spices. Serve with fluffy rice and mango chutney for a different take on this game meat.
PARTRIDGE SATAY SKEWERS September-February. Marinated partridge breasts with a peanut satay sauce. Game done differently.
CURRIED PHEASANT SOUP November-February. The shooting season is the best time to eat wild pheasants as they are as fresh as you get. Frozen does work too for this recipe though if you've got some stored in the freezer.