Duck Breasts with Redcurrant Sauce
Muntjac Ragu with Fresh Tagliatelle
Pave of Venison with Pomme Puree and Green Peppercorn Sauce
Pheasant Ravioli with Whisky Sauce
Roast Partridge with Bread Sauce
Warm Salad of Pigeon, Bacon & Black Pudding
Wild Rabbit Confit with Garlic & Rosemary