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Chef/Contributor: Jose Souto

Game Terrine with Quince Purée

An alluring game terrine, by Jose Souto, particularly if you can layer it with different pieces of game meat. It may be a bit time-consuming, but looks very pretty when served and is well worth the effort…

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Pot Roast Partridge

Pot Roast Partridges cooked in smoked Paprika, Garlic & White Wine served on a Pearl Barley, Spinach & Chorizo Risotto. Recipe by Jose Souto, Sponsored by Eat Game

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