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A simply but very tasty pan fried pheasant breast recipe, served with a celeriac and parsnip rosti on the side. Heaven!
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A simple yet delicious pan fried pheasant breast recipe, served with a super tasty celeriac and parsnip rosti. This recipe has been developed by West London Shooting School for their very own Stanbury’s restaurant. For more information on the shooting school and Stanbury’s restaurant, please visit www.shootingschool.co.uk
You can't go wrong with a good pie! This one uses a mixture of game meat and is topped off with a light, crispy puff pastry lid - idea if you have leftover game in the freezer.
A beautiful, succulent roast venison haunch recipe, perfect for Sunday lunch; plus some great ideas for using up the leftovers!
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