What You’ll Need
»» 1 venison haunch
»» 1 crushed garlic clove
»» 1tsp chilli flakes
»» ½ tsp salt, pepper and sugar
»» 1 tbsp piccalilli
»» Wedge of Stilton cheese
»» Slice of toast
»» Drizzle of balsamic vinegar


ABOUT MARK
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

For further information about the Finch’s Arms and to view some of Mark’s sample menus visit: www.finchsarms.co.uk or call them on 01572 756575.

Game recipes: Venison haunch with Piccalilli & Stilton cheese and toast