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Partridge cooked in real ale with bacon, celeriac and sprouts
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Venison shank casserole with pears and parsnips
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Braised venison shanks with garlic and white wine
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Tips on roasting venison
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Herbed venison cutlets with skordalia and beetroot and jalapeno relish
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Fried grouse breasts on lardo bruschetta, lentils and watercress
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Traditional Roast Grouse
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Barbecued fillet of venison
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Venison salad with beetroot, apple and hazlenuts
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Barbecued venison salad with raspberry balsamic
