Old-fashioned Raised Game Pie. The best you can get as far as I'm concerned my only change is I use 2lb of belly pork rather than pork meat and fat separately. The inclusion of pork is essential. My other meats tend to be venison, rabbit and either pigeon or pheasant depending on what I can get.
Oven roasted squab pigeon with braised crispy leg and foie gras hollandaise - This Robert Thompson squab pigeon recipe uses the breasts and legs of this moist and tasty bird. Prepare the legs earlier in the day and then fry just before serving. If you are unfamiliar with butchery, ask your butcher to prepare the bird for you. This game dish requires cooking sous vide so make sure you have all the necessary equipment before you begin.