All shooters should eat what they shoot and should know how to cook a few good game recipes.
Game is generally low in fat and cholesterol and of course it’s free range.
Gone are the days of hanging game for days – now the modern way is to eat pheasant and partridge on the day it’s been shot.
Not just roast pheasant
There are many different ways of cooking game and venison – it can be roasted, casseroled and makes the basis of some beautiful barbecues.
Recipes for all levels of cook
We’ve worked with several chefs to provide game cookery recipes for cooks at all sorts of levels – from novice to more experienced and there are recipes here suitable for Young Shots too, who haven’t done much cooking but want to enjoy eating the pheasant they shot earlier.
It’s good to be able to enjoy game all year round from your freezer so we’ve also included instructions on the best ways to freeze game and wrap it so that it tastes delicious after the season is over.
The changing seasons will also change the way that game should be cooked – you’ll want to use seasonal vegetables and fruit so we have plenty of ideas for that too. Warming dishes for winter days and light, refreshing ideas for eating outside and at picnics.
Game is perfectly adaptable for Indonesian dishes, as this venison stew will prove. Substituting chicken with pheasant or rabbit for satay works beautifully. A spatchcock partridge marinated in fragrant spices…