Charlotte Peters

Digital Editor

Charlotte Peters

Editor of Shooting UK and Acting News Editor of Shooting Times.

Brought up in Somerset, loves cooking (especially game) and getting out in the field when the opportunity arises.

recipe for venison pie

Here’s a venison pie recipe from Neil Molyneux, the head chef at the Museum Inn, Farnham, Dorset who used venison from the local Rushmore Estate.  Making the most of Dorset’s…

GWCT apron

In association with Shooting Times, the Game & Wildlife Conservation Trust (GWCT) is running a monthly competition to win a GWCT apron. So you can cook those game recipes in…

Venison sausages

Venison sausages by Barry Stoffell. Making sausages at home requires little specialist knowledge or equipment. As a minimum, you will need a way of mincing the ingredients and a means…

partridge risotto recipe

Game recipe: Partridge risotto: This month Mark, a keen shot, shows us what can be done with some late season partridge.

vintage hunting photographs

A rare chance to view an archive of hunting photographs should prove nostalgic for followers of West Country packs. The late Eric Green, who was a regular contributor to the…

Venison carpaccio

Venison carpaccio – serves four This is my favourite way to eat venison raw, though you might say I’ve stretched the definition a bit by sealing the meat; in my…

recipe for venison ragu pappardelle

Mac & Wild at Falls of Shin, Scotland opened last summer under the watchful eyes of founders, Andy Waugh and Calum Mackinnon who already run London’s popular Mac & Wild…

barbecuing game

Although he now lives and works in London, Joe Carhart has proper country credentials and grew up on a family farm in the West Country where shooting was a part…

lady gun

Kaylie says: “I think when it comes to gameshooting, often a girl’s first experience will be attending to accompany a Gun, rather than shooting herself. In my experience, if you’re…

Dundas Arms Kintbury

One of the many good things about British Game Week (19-25 November 2018) is that it brings in new customers for venison, partridge, pheasant and duck. People who have never…