Great Yorkshire Show 2011
Delicious recipes from Rosemary's masterclasses in venison and rabbit.
- Venison Carpaccio served with Celeriac Spaghetti, Black Olives and Balsamic Vinegar
- Venison Loin with Beetroot, Black Pudding, Parsley Puree with Port and Rowan Sauce
- Venison Provencal
- Rabbit Rillettes
- Stuffed Saddle of Rabbit with Carrots and Courgettes and Gratin Dauphenoise
- Roast Leg of Rabbit with Red Wine Risotto
