I have avoided boning chickens or similar for years, thinking it was a fiddle. I was unable to decide if it was a distinct improvement, save for the fact that…
Recipes
Spiced pigeon breasts with sweet potato, parsnip mash and wild mushrooms
Here’s a delicious and useful recipe for spicy pigeon breasts. You can marinate the pigeon breasts for just 20 minutes, but if you can prepare ahead and do it overnight…
How to dress and pluck a pheasant
If you have never attempted plucking a pheasant before, let me suggest that you start outdoors. You’ll want a chair for the purpose, and a bin liner for the feathers…
Crispy chilli duck recipe
This crispy chilli duck recipe is great for using up the breasts from the duck or goose that you waited for in the dwindling light of September or October. It…
Recipe for pulled wild boar
Over the past few years, pulled pork has been massively on-trend. Some food outlets do it better than others, of course, but the whole American barbecue idea really became fashionable…
A recipe for pheasant and leek gratin
One of the old rules of cookery is that rich indulgence requires long, slow cooking, hours of painstaking care and attention, and a bottle of red. This recipe for pheasant…
Duck-flighting and dining with a Masterchef semi-finalist
Freddie Innes is a man who, like the majority who shoot, clearly shares a love of good food. At 26, Freddie is a young chef, yet he already boasts an…
Coconut rabbit curry recipe
I love a good curry, especially a nice aromatic coconut one. I have written a handful of rabbit recipes over the past year, but this rabbit curry recipe is a…
Pigeon breasts with rock oysters
Here’s a pigeon breasts recipe with a difference because it features oysters giving a new twist. If you’re not a fan of raw oysters then don’t worry – they are…
Confit duck sausage rolls
Sausage rolls are a staple of parties around the country and these duck sausage rolls will sit fantastically on the elevenses menu of any shoot. The confit preparation of duck…
Roast pheasant – simply delicious
Earlier on in the season roast pheasant is the best way to cook a young bird. The meat is tender and roasting it will bring out the flavour. Later on…
Five game cookery projects to take on during lockdown
So you’ve cleaned your gun, waxed your jacket, practised your gun mount in front of a mirror. What next to keep you busy during Lockdown II? Improving your game cookery.…
A recipe for Italian-style guinea fowl
This guinea fowl recipe originated from northern Italy. It is a sweet-sour concoction of sautéed chicken livers to serve with gamebirds, including guinea fowl. I found the guinea fowl recipe…
A recipe for game risotto
This delicious game risotto recipe blends rabbit and pheasant meat together. Don’t use ordinary rice – it won’t work. You really need to have risotto rice, but it’s easy to…
The essential recipe for a venison cheesesteak sandwich
I will always remember my first proper cheesesteak sandwich. It wasn’t in Philadelphia, however, it was in New York, which is close enough. I have always been a big lover…
10 essential recipes for cooking pheasant breasts
We’ve put together these essential pheasant breasts recipes which every shooter should know. When you’re cooking pheasant you need to ensure that it doesn’t dry out – so don’t overcook…
Venison and wild mushroom stuffed squash
Venison mince. I am a terror for saving little packs of venison mince for a rainy day. I pop them in the freezer and then forget about them. It was…
Roasted partridge with moutabal, watercress and white cabbage salad
Partridges can present an especially awkward grapple. So seam the breast meat off the ‘crown’ of this roast partridge recipe and joint the legs so they can be picked up.…
A recipe for venison biltong
Venison is the perfect ingredient for making this field snack of venison biltong from South Africa. The lean, long grain strands of haunch lend themselves to the cured, bendy brittleness…
A recipe for salt baked rabbit
A very good way of cooking rabbit This was an experiment that surprisingly turned out to be a very good way of cooking rabbit. Traditionally, salt-baking is used for meat…