Partridge, pear and venison terrine with spiced pear chutney | Shooting UK
Cook up Partridge Pear And Venison Terrine With Spiced Pear Chutney with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Ingredients
- 3 pears
- 1 banana
- 35g sultanas
- 1 garlic clove
- 35g caster sugar
- 100ml white wine vinegar
- Pinch turmeric
- Pinch ginger powder
- 500g venison sausage meat *
- 12 partridge breasts
- 1 pear
- 50g caster sugar
- 500g streaky bacon
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