Smokey Poached Leg of Grey Squirrel, Squirrel Boudin, Hazelnut & Girolles
by James Goss, Chef Patron at The Kings Arms Inn
Rabbit and Mushroom Pasty (Makes 6)
A take on my grandmothers rabbit and mushroom pie, a taste of childhood now reinvented for elevenses on a nippy shoot day.
Roast Partridge & Bread Sauce
For the bread sauce, stud the onion with the cloves and simmer in a small pan with the bay leaf, milk, peppercorns and butter for 15–20 minutes.
Squirrel and Girolle Mushroom Pasty
by James Goss, Chef Patron at The Kings Arms Inn
Fallow Deer Saddle
by James Goss, Chef Patron at The Kings Arms Inn
