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Game RECIPES
Back of Hare
Casseroled Grouse with Marmalade
Grilled Pheasant Breast with Wild Strawberries, Pistachios and Apricot-Curry Sauce
Guinea Fowl
Haunch of Venison with Red Wine, Black Pepper & Thyme
Jugged Hare
Lime & Coriander Guinea Fowl with Spinach
Lincolnshire Game Casserole with Cider & Apples
Lincolnshire Venison Hotpot
Mallard Duck and Fruit Dressing
Partridge Breast in Ratatouille Sauce
Partridges Stuffed with Chestnuts
Rabbit with Apples and Cider
Roast Grouse
Roast Pheasant
Roast Quail with Grilled Pancetta
Scottish Pigeon Parcels with Whiskey & Honey
