I have a confession to make. This pot roast duck dish was cooked with the legs of a farmed duck. The plan was to use wild mallard legs, but moving…
Recipes
Seared pigeon and special fried rice
Pigeon breast is a favourite of mine and I am making an effort to get more of Asia into my kitchen. Accordingly, I’ve been loosely adapting many classic dishes from…
Partridge goujons – so delicious the kids will fight over them
This partridge goujons recipe isn’t going to win you a prize for originality but there’s a reason it’s so popular. It’s undeniably one of the fastest and tastiest ways you…
Five recipes that use the whole of a pheasant
The principle of making the most of what you’ve got was never absent from our great-grandmothers’ kitchens. Yet today commercial poultry is rarely sold with the giblets, head or feet…
An easy and delicious recipe for pigeon paella with chorizo
Some of my favourite memories of shooting, are of heading out with my uncles in Spain in pursuit of woodpigeon and this pigeon paella recipe takes me back to those…
Enjoy the delicious, fresh flavours of this venison tataki recipe
Pheasant, partridge and wild duck are ideal meats for stir-fry and venison is a perfect alternative to beef or fresh tuna in this venison fillet recipe, tataki. Fillet is extravagant,…
Jamaican jerk pheasant recipe
I have always cooked some nice Caribbean foods, but jerk chicken, rice and peas is one of my top meals. This got me thinking about a Jamaican jerk pheasant recipe.…
Are pies the ultimate comfort food?
If you’re in need of comforting food then a home cooked game pie certainly fits the bill. In dark January days (which are darker than ever during these difficult times)…
Partridge fast food recipe – partridge leg dippers
Looking for gamebird leg recipes? I’m often asked for gamebird leg recipes as people tend to only use the breasts. I also get asked for recipes for elevenses or advice…
A recipe for pheasant Kiev
The true history of the chicken Kiev. It is likely that it came into its recognisable form when French chefs were employed by very wealthy Russians in their kitchens in…
How to bone a pheasant (and why you should)
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…
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…