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


Pheasant and sausagemeat pie

WHAT YOU NEED – 2 pheasant breasts – 150g puff pastry – 6 chestnuts – 1 sausage (skinned) – 2 tbsp mashed potato – 2 spring onions – handful chopped…

Pheasant eggs recipe

Black pudding pheasant eggs recipe

Smaller than hen’s eggs but almost as versatile, pheasant eggs, which are olive green and brown in colour, posses a deep yellow yolk – perfect for dunking your toast soliders…


Pheasant ballotine

This recipe for pheasant ballotine with sussex truffles and quick-pickled trumpet chanterells is a star mushroom course

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