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…
Tim Maddams
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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…
A day’s shooting with Clumber spaniels for the first time
I love shooting over dogs, so when my friend Nathan Hawkins posted an open invitation to shoot over a breed I had never heard of — the Clumber spaniel —…
Recipe for young grouse by River Cottage chef Tim Maddams
I get a bit giddy about grouse. I’ve never shot one but I have seen a few drives in action and I’d love one day to walk-up a few. You need to know…
Pigeon burgers in a peppercorn sauce
I never tire of eating pigeon and am constantly tinkering with recipes for a variety of dishes. The younger birds at the beginning of the summer get plucked and roasted. They are well…