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Recipes
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.
Latest recipes
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RecipesPigeon and beetroot salad
Kate Gatacre whips up a quick and easy pigeon and beetroot salad — the perfect lunch for a summer’s day
By ShootingUK
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Duck recipes
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
By ShootingUK
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Rabbit recipes
Rabbit pasta
Spring is a good time to shoot bunnies, so what could be a more fitting dish than this simple and delicious recipe for rabbit?
By ShootingUK
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RecipesWild boar with pork belly and black pudding
<strong>Wild boar and black pudding are layered into tasty game parcels</strong>
By ShootingUK
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Pheasant recipes
Roast pheasant with orange and onion marmalade
This wonderfully easy pheasant recipe by Shaun Rankin matches beautiful flavours to make a delicious meal. The marmalade takes some time but can be made well in advance and stored.
By ShootingUK
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Partridge recipes
Breast of partridge with mushroom and truffle
A wonderful way to use the bird to the best of its flavours, this partridge recipe will impress any guest
By ShootingUK
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Recipes
Pigeon carpaccio
This pigeon carpaccio recipe doesn't need cooking but requires at least 12 hours to marinate and needs to be frozen for an hour before serving
By ShootingUK
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