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Asian quail salad	Asian quail salad
Atlas royal quail tagine with fondant pears	Bacon-wrapped pigeon stuffed with orange zest with roasted tomatoes and citrus salad
Basil and blue cheese-stuffed pheasant with chargrilled potatoes and pears	Braised Iranian style pigeon with rhubarb
Braised partridge with cabbage	Breadcrumbed pheasant breast with beetroot puree and marinated beetroot
Breast of pheasant, savoury bread pudding, caramelised brussel sprouts and bacon	Breast of wood pigeon with sweet potato rosti, buttered cabbage and a red wine sauce
Breast of wood pigeon with sweet potato rosti, buttered Savoy cabbage and red wine sauce	Carpaccio of cured venison with horseradish, chive and roasted walnut cream
Venison carpaccio with chocolate vinaigrette	Cavalo nero with pheasant
Chargrilled breast of pheasant with creamed Brussels sprouts, chestnuts and smoked bacon	Chargrilled venison with plum jam and buttered cobnut kale
Chefs saddle of wild rabbit with a spinach puree	Collops of wild red venison with bramble sauce
Culloden House Highland game pie	Fillet of venison and wild mushroom sauce
Filo wrapped pheasant with mustard sauce	Fried rabbit
Venison curry with sweet potato and chilli and honey-drizzled parsnip crisps	Galantine of quail spiked with raisins, served with a salad of walnuts
Game pie	Game soup
Game stew with Stilton and walnut dumplings	Game terrine
Game soup	Gigot de lapin with calamari (optional) and potato gnocchi
Gin-poached loin of roe deer, pea puree and girolle mushrooms	Griddled boar chop with griddled fennel and plum chutney
Grilled fillet of roe deer with sesame and coriander, served with tomato fondue	Grilled guinea fowl with creamed prosciutto, Brussels sprouts and sage jus
Grilled quail with sour cherries, toasted walnuts and ras el-hanout	Guinea fowl terrine
Guinea fowl stuffed with oatmeal and pistachios	Guinea fowl wrapped in pancetta with celery and cranberry sauce
Guinea fowl with warm pumpkin salad	Guinea fowl with wild mushrooms
Honey-glazed grilled pheasant with cheesy celeriac mash	Hot and sticky roast quail
Jerusalem artichoke soup with pheasant and crispy shallot	Light pheasant broth with herbs
Loin of rabbit, pearl barley and winter greens with beer sauce	Loin of rabbit with asparagus and wild mushroom mousse, smoked butternut squash puree and bubble and squeak
Loin or fillet of venison with a blackcurrant liqueur sauce	Loin of venison with a blackberry and sloe gin glaze served with clapshot rosti and parsnip crisps
Marinated pigeon with grilled aubergine, aubergine puree and roasted garlic	Moroccan pigeon pie
Loin of roe venison with rosti, celeriac, cabbage, carrot and game gravy	Mothers pheasant with baby spinach, shallots and bacon
Ostrich and vegetable sosaties	Pan-fried grouse with skirlie and glazed beetroot
Pan-fried guinea fowl with bubble and squeak, lardons chipolatas and bread sauce	Pan-fried pheasant breast with creamy mustard sauce
Pan-fried pheasant with orange sauce and rocket salad	Pan-fried venison served with garlic potato wedges and red wine sauce
Pan-fried venison with chilli and garlic, spicy spinach, rice and roasted tomatoes	Pan-roasted partridge with creamed Brussels sprouts and chestnuts
Partridges with raz-el-hanout	Peanut and dried mango-crusted partridge with curry leaf and tomato quinoa
Peppercorn and herb-crusted venison with homemade tomato chutney and buttered kale	Peppered fillet of venison Wellington
Peppered leg of venison with hot and sour cabbage	Peppered loin of venison with red wine sauce
Peppered venison medallions with wild mushroom ragout, buttered spinach and fondant potatoes	Peppered venison with roasted tomatoes and red wine vinaigrette
Pheasant au vin with crushed new potatoes	Pheasant breast satay with spicy peanut sauce
Pheasant breast satay with spicy peanut sauce	Pheasant breasts braised in cider
Pheasant breast with cauliflower puree and roast garlic	Pheasant casserole with celeriac and apple mash
Pheasant coq-au-vin	Pheasant goujons with pea curry
Pheasant in a crispy cracker with mushrooms	Pheasant pate
Pheasant with brandy cream sauce and mashed potato	Pheasant with potato rosti, onion rings and damson sauce
Pheasant with red wine and onions	Venison with redcurrant dressing and basil salad
Pigeon pie with sour green tiger tomato pickle and Cumberland sauce	Pigeon pie
Polenta-encrusted venison cutlets with wild mushroom polenta and pesto	Pomme saute with creamed leeks and pan fried partridge
Pigeon with parsnip puree, cassis sauce and coffee foam	Potato and venison casserole
Pot-roasted partridge with spiced pear, cabbage parcels and chestnuts	Pot roasted pheasant with cider and calvados
Pot-roasted guinea fowl with wild mushrooms, chestnuts and truffled creamed potato	Pot roasted guinea fowl with confit onion
Pot-roasted partridge with cabbage and chestnuts	Poached pheasant in a star anise and chilli broth with bok choi and udon noodles
Pot roasted quails with nettles and chicory	Pot-roasted quail with Muscat and grape risotto
Pot roasted venison	Pot roast pheasant with sweetcorn mash
Pot-roast pigeon with luganega sausage	Prosciutto-wrapped guinea fowl with wild mushroom risotto and roasted Brussels sprouts

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