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Warm black pudding and wood pigeon breast salad
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Gamekeepers Pie
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Butter pheasant curry
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Garlic, lemon and parsley-roasted pheasant
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Tagliatelle and Pheasant Ragu
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Partridge cooked in real ale with bacon, celeriac and sprouts
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Fried grouse breasts on lardo bruschetta, lentils and watercress
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Traditional Roast Grouse
