Recipes

You can’t get much more free range than game meat and generally, it’s low in fat and cholesterol. It’s no suprise that the popularity of game recipes continutes to grow, with an ever-expanding number of restaurants adding game to their menus and supermarkets now stocking the meat. These range of recipes are unique to ShootingUK and cover a range of dishes for every level of cook

Pheasant | Partridge | Pigeon | Venison | Rabbit | Duck

Hay baked pheasant

Hay baked pheasant

In season from now until February 1 (you already know that), pheasant is the perfect alternative to the all too boring ‘c’ word. Baking in hay is an old method…

jugged hare recipe

Jugged hare

This jugged hare recipe marries slow-braised hare meat with a sauce made from hare blood, red wine and herbs

wine with game

A guide to serving wine with game

When done well, pairing wine with game reveals hidden depths and extra dimensions, as well as being downright delicious, says Mark O'Halleron of Decanter magazine

Pot roast partridge

Pot roast partridge recipe

September 1 marked the beginning of the partridge shooting season and while it might be smaller than the pheasant, the partridge more than makes up for it with its mellow…

baked river trout recipe

Baked trout with beetroot, fennel, and orange

Make the most of the closing days of the trout season with this deliciously colourful baked trout recipe. It’s a light, summery dish that combines the fresh fish with the…

venison liver recipe

Chargrilled venison liver

This recipe for chargrilled venison liver with roast squash, smoked bacon, madeira sauce and braised lettuce hearts can be cooked on the barbecue

crab jaws

How to dress crab

This step-by-step guide – with photos for each process – makes it easy to dress your freshly caught crab