It’s always a challenge to come up with new, different ways of cooking pheasant breast. More often than not, I will have skinned the birds and removed the useful breast…
Tim Maddams
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How to create and use a homemade smoker
Types of smoking There are, generally speaking, two types of smoking: cold smoking and hot smoking. It is the heated variety that we will be dealing with. This has the…
Pheasant with Romesco Catalan sauce – ready in 15 minutes
I was on a Gun bus the other day and we were discussing pheasant recipes when someone said to me, but what do you do if you are in a…
Recipe for spiced pulled pheasant
This is a truly innovative recipe for spiced pulled pheasant from the talented Archie Clark, chef director of the fabulous Kochi Kitchen, which offers authentic, vibrant dishes at supper clubs…
Pheasant miso kebabs with seaweed and soy dip
It is very easy to get stuck in a rut, relying on the same old recipes time and time again, and there is nothing wrong with that; we all have…
Pheasant escalope Holstein
Pheasant escalope is simply delicious — a pheasant version of a classic escalope dish and all for a good cause to boot
Sweet and sour pheasant recipe
Full of flavour and crunch, Mark Hix’s sweet and sour pheasant recipe is a gamey take on a Chinese takeaway favourite and delicious with cold beer
A recipe for pheasant bolognese sauce
This recipe for pheasant bolognese is close to my heart. James Golding is a talented chef who is unfazed by simple things like using the ingredients available to you, and…
Recipe for slow-cooked hare hash
When I was a young chef, I worked with a chap known only as Wolfie, who was an excellent cook, and he once spent an hour on a Sunday morning…
A recipe for smoked pheasant
I like the combination of the smoky pheasant breast with the sweet and tangy roasted squash, while the pickled cabbage lifts it up and the green sauce stops it being…
Wild roast goose recipe for Christmas
Farmed geese can be costly and not feed anywhere near as many as you may think. We all know that a truly wild goose would be far better, perhaps even…
Recipe for pheasant keema – perfect for feeding a large group of people
You may find, like I did, that this colourful spicy pheasant recipe fast becomes a household favourite. Once a kitchen staple, the mincing machine has become rather outdated, but most…
Pot roasted pheasant recipe by Rick Stein
Many will not associate Rick Stein with game so much as seafood but he is a master of all things wild and wonderful in the kitchen. This apparently simple recipe…
Recipe for deer liver with wild garlic and a fried egg
Super-fresh liver is among the sweetest, most irresistible pieces of meat you are ever likely to encounter. Leave it to go stale, though, and within 48 hours it will be…
Easy game chilli recipe
There is great pleasure to be taken from filling the fridge and the freezer with food you have provided. Whether that be shot game, foraged fruit or fungi, vegetables from…
How long should you hang shot game?
I've heard you should hang shot game birds by the neck, and make sure they don't come into contact with one another.
How long can I keep meat in the freezer for?
Freezing pigeons: I lost quite a few pigeons last summer because I didn’t get to the game dealer quickly enough so this year I’ve decided to buy a freezer.…
How to prepare and cook snipe
If your gamebag includes a snipe, this is the classic way in which to eat it.
A recipe for humble pie by Tim Maddams
Recipe for humble pie Ingredients For the filling: 1 large onion, very finely chopped A good sprig of fresh thyme 4 cloves of garlic, peeled and chopped 4 fresh bay…
A squirrel recipe – from the author of the River Cottage Game Cookery Book
It surprises me how often people turn up their nose at eating squirrel. Hardened pheasant Guns dismiss them as flying rats — as if eating rat were in some way…