In season from now until February 1 (you already know that), pheasant is the perfect alternative to the all too boring ‘c’ word. Baking in hay is an old method…
Recipes
Jugged hare
This jugged hare recipe marries slow-braised hare meat with a sauce made from hare blood, red wine and herbs
Roast duck breast with butternut squash and leek
Get out there and bag yourself a duck to make this delicious roast duck breast with butternut squash and leek meal
Baked trout with beetroot, fennel, and orange
Make the most of the closing days of the trout season with this deliciously colourful baked trout recipe. It’s a light, summery dish that combines the fresh fish with the…
Chargrilled venison liver
This recipe for chargrilled venison liver with roast squash, smoked bacon, madeira sauce and braised lettuce hearts can be cooked on the barbecue
How to dress crab
This step-by-step guide – with photos for each process – makes it easy to dress your freshly caught crab
Hook, line and pincher: crab from pier to plate
For those without any shoot dates until October, Paul Quagliana's brief guide to UK spider crabs shows how to catch a crab
How to make infused spirits and fruit liquers
It's easy to make infused spirits or fruit liquers using wild plants and berries fresh from the field if you follow Nick Weston's recipes and advice
Pigeon and wild mushrooms
Mark Gough prepares a meal that can be rustled up in minutes, with ingredients sourced from the woods.
Crab and mussel chowder
A simple recipe that brings out the natural flavours of the crab and mussels
Wood-fired pigeon recipe
A lot of people think pigeon recipe and they think of the cliched ‘flying rats’ which cause mess and clutter in our urban areas. If only they knew how good…
Barbecued saddle of venison
In the summer, venison makes for a much tastier and healthier barbecue than beef. This venison recipe offers a simple dish that is rich with flavour and quick to cook.…
Delicious recipe for muntjac steaks
This simple recipe cooks the perfect muntjac haunch steaks and is served with sauted potatoes, buttered spinach and peas
Grilled guinea fowl with crispy ham and roasted vine tomatoes
By Adam Gray This guinea fowl recipe serves four as a main dish Cooking time: 45 mins Ingredients: 4 guinea fowl breasts 400g of cherry tomatoes on the vine 100ml…
Prue’s Coats smoked pigeon pâté
If you fancy having a go at your own smoking then this pâté will give you the perfect opportunity to practice
Pigeon and beetroot salad
Kate Gatacre whips up a quick and easy pigeon and beetroot salad — the perfect lunch for a summer’s day
Pot-roast pigeon with vegetables and juniper
This pot-roast pigeon recipe is a lovely, warming dish that requires minimal preparation, and yet is an intensely flavoured and hearty meal. The breast of the pigeon requires far less…
Trio of venison recipe
One of the great things about venison is you can do so much with each of the various cuts of lean and slender meat. With six species of deer in…
Pigeon with chorizo, peppers and feta cheese
If you have a freezer full of pigeon or you’ve just bagged a few in the hide, put them to good use with this delicious Mediterranean take on pigeon. Serve…
Duck breast salad with sweet potato recipe
This summery duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette is as delicious as it is colourful