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A beautifully comforting pheasant pie recipe to warm you on a chilly winter’s night after a long day in the field.
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Recipe by: the West London Shooting School team for Stanbury's Restaurant
(Any game quarry can be used, but West London recommend pheasant for its rich flavour.)
This recipe using partridge breasts and pears makes a lovely change from traditional roasts or stews... delicate and flavourful, this dish would make the perfect game starter at a dinner party.
As far as canapes go, these venison and horseradish cream crostinis aren’t too tricky to make, and they are perfect for wow-ing your guests at Christmas!
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