Pheasant plucking at White Pepper cookery school
If nut roast is on your menu this Christmas you might want to head to a different food blog, just this once. Reason being, this is all about game - hunting and preparing it for the table - and possibly … Continue reading
Posted in Recent posts, Recipes
Tagged all aspects of game cookery courses, best game recipes, British Association of Shooting and Conservation, confit partridge leg recipe, cookery courses, cookery courses Dorset, how to cook game cookery courses, how to cook partridge, how to cook venison, Margot Henderson, venison stew recipes, where to buy game, White Pepper Cookery school, You're All Invited
1 Comment
