These fantastic recipes created by consultant chef Lee Maycock were originally used for a chefs workshop, but we think they are so good, we want to share them with everyone.Thanks Lee!
Partridge and pear terrine with damson jelly
Pheasant with roasted beetroot and vegetables
Lavender Salt Dough Baked Partridge
Roasted Partridge with Leeks and Prunes
Venison Pasta Ragu
Venison sausage "Toad in the hole"
Wood Pigeon bubble and squeak