Game Terrine
This terrine makes the most of the British game season and is great as part of an autumnal spread or smörgåsbord. We like to serve it with toasted bread or crispbread and a fruity chutney….
This terrine makes the most of the British game season and is great as part of an autumnal spread or smörgåsbord. We like to serve it with toasted bread or crispbread and a fruity chutney….
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…
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
