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Pan-seared venison fillets served with a rich blackcurrant liqueur reduction, sausage and chestnut patties, and pâté-topped croutons.
Roe deer loin cooked with blackcurrant and liquorice, served with cabbage slaw and potato-wrapped black pudding.
Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.