Roast Carrigleena duck breast, star anise jus, carrot purée and baby vegetables
Venison haunch steaks with stroganoff sauce
Venison Parmentier with parsnip purée
Back to basics with duck leg
Snail Ravioli With Garlic Butter Sauce
Dirty Pigeon breasts with Peas And Wild Greens
Venison Steaks with a Redcurrant Sauce
Rabbit Croquettes with Potato Terrine and Celeriac and Bacon Aioli
Venison Haunch Steak with Celeriac and Cherries
