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

wild garlic leaves

Wild garlic pesto

Two recipes for wild garlic pesto – a simple version and an advanced method Wild garlic is one of the most prolific and easily identifiable free foods. It can carpet…

The rabbit meat's slightly gamey flavour is complemented by the vibrant taste of the carrots

Slow-cooked rabbit and carrots, three ways

Over the centuries, wild rabbit meat has gone in and out of fashion for various reasons, but now it’s making a bit of a renaissance — and with good reason: it’s…

Will and Calum Thompson of Eat Wild

Recipe for Pigeon Pitta from Eat Wild

Ingredients Baby leaf salad Pitta bread Chunk of local black pudding Two rashers of streaky local bacon Two fresh pigeon breasts Small handful of pumpkin seeds Local rapeseed oil  …

easy woodpigeon recipe

Woodpigeon, wild cherries and gingerbread

Serving woodpigeon with wild cherries and gingerbread may not be something you’d ever think of doing, but this unusual combination works together very well. Wild cherries aren’t yet in season…

Potted pheasant

Potted pheasant

  Ingredients: 1 pheasant 1 onion, roughly chopped 2 cloves garlic, roughly chopped Goose fat Salt and freshly ground black pepper 250ml red wine 450ml pheasant stock 100g bacon, roughly…

rabbit with pasta

Rabbit with freshly made pasta

Ingredients Meat from rabbit legs A good strong Cheddar cheese A little local cider Garlic Sage   Freshly made pasta Ingredients 100g of white spelt flour per person 1 egg,…

pigeon ravioli

Pigeon Ravioli

Ingredients Dough: 400g plain flour 1 tsp salt 4 eggs & 1 egg yolk for egg wash 2 tbsp olive oil 1 tbsp of mixed herbs Filling: 6 pigeon breasts…

crispy duck pancakes recipe

Shredded crispy “wild” duck pancakes recipe

Ingredients Duck breasts Sesame seed oil (or any oil that’s handy) Soy sauce Garlic powder Pepper Chinese five spice powder A large pan of water Wok (or frying pan)  …

venison haggis recipe for Burns night

Venison haggis recipe for Burns night

Venison loins, venison haggis, chanterelles, leeks, potato, beetroot, basil pesto and truffle jus Ingredients 2 leeks, chopped 125g chanterelle mushrooms butter salt and pepper 4 x 250g pieces venison loin…

pan seared venison loin

Pan-seared venison loin

Ingredients For the venison loin 200g venison loin per person 25g butter Salt and pepper For fondant potato 4 potatoes weighing 200 to 300g 225g unsalted butter 150ml chicken stock…

rabbit with wild garlic

Wild garlic and rabbit crumble

You don’t have to be an expert chef to create this elegant dish based on wild rabbit. Wrapping the loins in pancetta not only gives added taste, it also keeps…

Pigeon and wild mushroom recipe

Five quick game recipes to cook in under 20 minutes

  1. Pigeon and wild mushrooms Here we’ve used chanterelles, but you can use whatever mushrooms you have handy. You’ll need a couple of pigeon breasts as well, curly kale, bacon,…

pheasant crumble

Pheasant crumble – reader’s recipe

Thanks to our reader Dominic Russell for sharing this delicious recipe for pheasant crumble. The pheasant was courtesy of Caswell Farm shoot, near to where Dominic lives. He says it…

roasting leg of venison recipes

Leg of venison on a string

This is one of the venison recipes in Wild Gourmet, by chef Michael Chiarello. We’ve adapted it slightly. As Mr Chiarello puts it: “The meat is suspended from the hook and…