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Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Succulent roast pheasant served with a creamy cider sauce, crispy bacon lardons, and tender celeriac for a flavorful game dish.
A rich venison shoulder chilli simmered with peppers, mushrooms, spices, red wine, and dark chocolate for deep flavor.