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Game recipes: cooking pheasant, venison, pigeon and more

The best reason to shoot well is eating well afterwards. Game meat is some of the finest produce in the British countryside — seasonal, wild, genuinely free-range — and it deserves to be cooked properly rather than nervously.

ShootingUK’s recipes cover the full bag: pheasant, partridge, grouse, woodcock, wild duck, pigeon, rabbit, hare and venison. Straightforward roasts and braises alongside more inventive ideas for the cuts and species that people aren’t always sure what to do with. Everything is written by people who shoot the quarry they cook.

Whether you’re dealing with a glut of pheasants in January, your first haunch of venison or a brace of woodcock you’d rather not waste, there’s something here — and none of it requires a professional kitchen or a pretentious attitude.

Plate of canapes being handed out on a game day
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Rose Prince RP 000021 Duck with roast potatoes and baked apple.
Duck
grouse-by-Punchbowl-Mayfair-
Grouse
Jose-Hare-_254728721_429714772-1
Hare
roast_partridge_4R2A9748_411631151_741357622
Partridge
BGA-BBQ-pheasant
Pheasant
Tim Maddams - 000020 - Tuscan Rabbit Livers.
Rabbit
Rose Prince - Shooting Times Cookery/Food Feature June - August 2021
Venison
SHT330.recipe.pigeon_pincho_4r2a8179 a8093ad6947444548b7643b6070
Pigeon