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Loin of wild venison, brussels sprouts, parsnip, hazelnuts

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Roast partridge, fondant potato, spinach custard, parsnip purée and gem lettuce

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Rabbit & bacon pie

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Fillet of hare and breast of grouse with a crab apple jus

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Roast wood pigeon, peas, wild garlic, black pudding purée and liver toast

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Venison with salt baked celeriac

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Hare Wellington

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Duck breast, cauliflower and chick peas

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Pheasant pithivier

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Roast pheasant breast

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Stuffed pheasant, truffle, cauliflower, Savoy cabbage

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Pot roast red legged partridge

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Roast Scottish grouse, chestnut, choucroute

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Loin of rabbit, wild blackberry gel, mushrooms and cep sauce

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Wood pigeon

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Woodcock, Jerusalem artichoke, girolles, blackberries

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Pheasant breast gnocchi

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Venison loin with roasted Evesham roots and Lygon garden sloe jus

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Venison saddle pot roasted in Douglas fir, braised red cabbage, blackcurrant sauce

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Forest of Dean fallow deer venison loin and ragu

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