homemade meat smoker

How to make your own meat smoker

Cold smoked food is smoked and not cooked Hot smoked food is smoked then cooked, or cooked while it is smoking The flavour comes from the preparation You need an old sturdy biscuit tin (with a lid) and an old cake rack to place the food on (or a colander…

Mark Zuckerberg of Facebook talks about eating what you hunt

In a recent video, shot whilst he was relaxing at a weekend in his back yard and cooking for friends, he talks about the importance of eating what you’ve hunted for, whether it’s wild boar or salmon fishing …. Here are some of his quotes: “Things take doubly better when…

fresh game

Tips for freezing game

I’ve made a few mistakes freezing game in my time. The first mistake was made by not knowing if the frozen bag of pheasant was diced meat or just breast and legs. Obviously once defrosted I realised it was the wrong type and the meal plan had to be changed quickly.…

Rabbit haggis Burns night recipe

Recipe for Burns Night – rabbit haggis

Rabbit roulade, rabbit haggis, barley, carrot and winter mushroom Serves 4 Ingredients 2 whole rabbit* 200g barley soaked overnight in cold water 3 garlic cloves 2 sprigs rosemary 2 sprigs thyme 4 medium carrots 100g winter chanterelles 24 slices smoked pancetta 250ml clarified butter Caul fat (crepinette) Butter Salt and…

Wild boar with lentils

Recipe for wild boar with lentils and wild mushrooms

Ingredients 4 wild boar steaks (or venison steaks) 250g ready cooked Beluga Lentils or Puy Lentils (we use Merchant Gourmet) 150g mixed wild mushrooms 60g butter 8tbsp rapeseed oil 1 onion, peeled and finely chopped Sea salt and black pepper 150ml double cream 1tbsp parsley oil, optional Method: Season the…

Cumberland sauce

Cumberland sauce – it’s a sauce recipe every game cook should know about

Cumberland Sauce Ingredients Pared zest and juice of 1 orange Pared zest of 1 lemon 50ml port 150ml red wine 125g fresh cranberries, or leftover cranberry sauce (see p134) 2 tbsp caster sugar 1 tsp ground ginger 1 tsp Dijon mustard 3 tbsp redcurrant jelly Method Place the zest in a…

shoot lunch

How to host a shoot lunch

The perfect shoot lunch depends as much upon the style of shoot as it does upon the lunch itself. Neither cold pork pies at a double gun 400 bird day nor three-course lunch at a rough day wildfowling are likely to go down well. So a perfect shoot lunch can…

pheasant and game chips

Roasted hen pheasant & game chips by Tim Maddams

Roasted hen pheasant and game chips   Ingredients 1 whole, plucked and dressed hen pheasant A little pork fat or goose/duck fat Salt and pepper A few sage leaves For the bread sauce A good knob of butter ½ an onion, finely chopped ¼ pint whole milk 50G – 100g diced stale bread or, better…

spaghetti and tomatoes

Five pasta recipes for game

Pasta makes the perfect base for game dishes, allowing the flavour of the meat to be the hero. It’s also quick to cook and perfect for those times when you don’t feel up to peeling potatoes! In addition it’s known for being a good energy-giving carbohydrate and a favourite with…

antibiotics in game meat reduced

Lime flavoured roast partridge

Ingredients 4 partridge, ready prepared 2 limes butter or olive oil 4 rashers bacon 4 slices French bread 50g-75g paté (optional) Description Pre-heat the oven to 200°C/400°F/Gas Mark 6. Spread butter or olive oil over the bird, season with salt and pepper and, allowing one rasher of bacon per bird,…

new season grouse

Traditional roast new season grouse with game chips, gravy and bread sauce

Ingredients: 1 whole new season grouse (oven ready) 100 grams button mushrooms (finely sliced) 10 grams butter (melted) 3 slices home cured streaky bacon Salt and pepper   Method: Mix the mushrooms, butter and seasoning together then stuff and truss the grouse. Once this has been done, cover the breast…

recipe for Grouse pate

Recipe for grouse pate by Esther Veerman

Ingredients: 6 Grouse breasts, preferably off old birds Extra virgin olive oil 150g Crème fraîche Juice of 1 lime Sea salt 1 teaspoon Ginger powder 2 pinches Cayenne pepper   Method: Place the grouse breasts in a roasting tin, drizzle a little extra-virgin olive oil over them and cover with…

Don’t sell ‘toxic’ grouse Chris Packham tells major supermarkets

Don’t sell ‘toxic’ grouse Chris Packham tells major supermarkets

Chris Packham’s anti-grouse statement could be considered ill-timed, coming as it does in the very week that the Government has stated there there will be no ban on lead ammunition. The presenter said: “Marks and Spencer and Iceland, should you choose to sell grouse this year, I won’t be eating any…

wild garlic leaves

Wild garlic pesto

Two recipes for wild garlic pesto – a simple version and an advanced method Wild garlic is one of the most prolific and easily identifiable free foods. It can carpet woodlands and stream banks for yards, and its scent rising as you walk through it is one of the most…

Slow-cooked rabbit and carrots, three ways

Over the centuries, wild rabbit meat has gone in and out of fashion for various reasons, but now it’s making a bit of a renaissance — and with good reason: it’s plentiful, tasty and good for you. This easy-to-prepare recipe is a nice riff on the rabbit and its favourite meal: the…

Pig Hotel Brockenhurst

What is it about a Pig hotel that makes shooters feel at home?

There is a real buzz about the Pig hotel collection, started only five years ago, which stems from it doing things differently. Its commitment to growing its own food and sourcing produce locally — within 25 miles to be precise — is at the forefront of the business and runs through…

pigeon dish

Where to sell your woodpigeon

A gamedealer Gamedealers will be more than happy to buy woodpigeon and, depending on the time of year and numbers available, will pay a fair price for birds in feather. You can expect about 30p to 50p for a bird in feather. It may not seem much but if you…

airgun to control woodies

How to handle woodpigeons after you’ve shot them

Once pigeons have been successfully shot and picked-up, they must be treated with respect; they are a food source and should be handled as such. At different times of year you’ve have to handle the birds differently before hanging woodpigeon in the chiller without spoiling. It is wrong to shoot a good…