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Recipes
Explore the Shooting Times & Country Magazine Recipes page, your ultimate destination for delicious and inspiring game recipes.
From classic dishes like roast pheasant and venison stew to creative ways to prepare partridge or wild duck, our recipes celebrate the rich flavours of game meat.
Whether you’re a seasoned cook or new to cooking with game, discover step-by-step guides and tips to elevate your culinary skills and bring the countryside to your table.
Latest articles
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RecipesDeep-fried partridge legs with piri piri hot sauce
This recipe for deep-fried partridge legs with celeriac remoulade and home-made piri piri hot sauce is a modern game dish from Hunter Gather Cook chef Nick Weston
By ShootingUK
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News
Home-made liqueur is always superior
Home-made liqueur, made from your own berries, is invariable superior to commercial liqueurs, says Mike Swan
By ShootingUK
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Recipes
Pigeon with hazelnut, blackberry and caramelised apple
This pigeon with hazelnut, blackberry and caramelised apple combines the rich, gamey flavour of pigeon with the sweetness of the fruit to create a fantastic autumn dish
By ShootingUK
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Recipes
Jugged hare
This jugged hare recipe marries slow-braised hare meat with a sauce made from hare blood, red wine and herbs
By ShootingUK
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Recipes
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
By ShootingUK
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Recipes
Grouse with crispy polenta and sweetcorn
This recipe for grouse with crispy polenta and sweetcorn comes from Dan Prince, head chef at the Old House Inn in West Sussex
By ShootingUK
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Recipes
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
By ShootingUK
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