A self-proclaimed country game pub restaurant, the Pot Kiln in Berkshire is heralded as the home of field to plate food.
Standout dishes from the pub’s sample winter menu include wild venison scotch egg (£3.95) and muntaj sausage rolls (£3.95) as appetisers.
Starters feature wild rabbit and pistachio terrine with pickled walnuts, onions and brioche (£8.50) and slow braised hare ragu, tagliatelle, sage and parmesan (£9.95).
Diners can choose from a multitude of delicious main courses including the slightly obscure 7oz fallow deer and beef burger with bacon, smoked cheddar, crispy potatoes and coleslaw (£14.75), and venison, bacon and onion pie with mashed potatoes and hispi cabbage (£19.50), pan-roasted banbary duck breast with fondant potato, organe-braised chicory and plum puree (£20.50).
For the sweet-tooth fans, puddings are all priced at £7.50 and feature apple, pear and blackberry crumble served with custard; treacle tart with clotted cream ice cream; sticky toffee pudding with vanilla ice cream and, clotted cream rice pudding with berry compote ands shortbread.
The Pot Kiln also offers cheese boards for those who fancy a little something more.