Pan Fried

• Wood Pigeon with Watercress on Irish Rye Bread 
• Breast of Pheasant with Orange and Ginger Sauce 
• Mallard Duck Breast with Braised Grapes 

Pan to Oven

• Roast Haunch of Venison with Gravy and Glazed Chicory
• Spiced Hare Fillets
• Roe Deer En Croute 

Traditional Roast

• Red Deer Loin Fillet cooked in a Salt Crust
• Charleston Roast Venison

Slow Cook

• Braised Red Deer Stew with Chocolate and Cinnamon 
• Red Deer Osso Bucco