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

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 Time Well Spent
Recipes
Baked trout with beetroot, fennel, and orange

By Time Well Spent
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 Time Well Spent
Recipes
The Cinnamon Club head chef Vivek Singh Q&A and recipe

By Time Well Spent
Recipes
How to dress crab

This step-by-step guide – with photos for each process – makes it easy to dress your freshly caught crab

By Time Well Spent