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Game recipes: cooking pheasant, venison, pigeon and more

What game recipes does ShootingUK cover?

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

Latest recipes

Duck recipes
Orange and duck recipe

By ShootingUK
Partridge recipes
Deep-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
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
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
Pheasant recipes
Hay baked pheasant

By ShootingUK
Hare 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
Duck 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
Grouse 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
Recipes
Baked trout with beetroot, fennel, and orange

By ShootingUK
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