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…

Will and Calum Thompson of Eat Wild

Recipe for Pigeon Pitta from Eat Wild

Ingredients Baby leaf salad Pitta bread Chunk of local black pudding Two rashers of streaky local bacon Two fresh pigeon breasts Small handful of pumpkin seeds Local rapeseed oil   Method Crumble the black pudding into a hot, dry frying pan and once it starts cooking add your bacon. Turn…

easy woodpigeon recipe

Woodpigeon, wild cherries and gingerbread

Serving woodpigeon with wild cherries and gingerbread may not be something you’d ever think of doing, but this unusual combination works together very well. Wild cherries aren’t yet in season but it won’t be long – and it pays to have some advance warning because you may have to get…

Tim Maddams

A day with game cookery guru Tim Maddams

If Tim Maddams had taught me maths, I wouldn’t have dreaded afternoons of double maths and had to retake my maths ‘O’ Level. In fact, I’d probably have got an A straight off. That’s because Tim’s one of the most engaging speakers and teachers I’ve ever come across and what…

Potted pheasant

Potted pheasant

  Ingredients: 1 pheasant 1 onion, roughly chopped 2 cloves garlic, roughly chopped Goose fat Salt and freshly ground black pepper 250ml red wine 450ml pheasant stock 100g bacon, roughly chopped ½ tsp blade mace ½ tsp black peppercorns Seed and husk of 1 star anise Bay leaves (1 per…

rabbit with pasta

Rabbit with freshly made pasta

Ingredients Meat from rabbit legs A good strong Cheddar cheese A little local cider Garlic Sage   Freshly made pasta Ingredients 100g of white spelt flour per person 1 egg, 2 egg yolks – beaten   Method Make your pasta by mixing the beaten eggs into the flour to form…

crispy duck pancakes recipe

Shredded crispy “wild” duck pancakes recipe

Ingredients Duck breasts Sesame seed oil (or any oil that’s handy) Soy sauce Garlic powder Pepper Chinese five spice powder A large pan of water Wok (or frying pan)   Method Skin the duck breast and fillet the meat. Wash the meat under a tap to remove any blood. Poach…

House of Commons

MPs complain about forking out £4 for venison pie

For the rest of us, enjoying a serving of game pie in a central London restaurant with a view of the River Thames would set us back about £15-£20. At least. But MPs in the House of Commons aren’t happy about the price of venison pie in their staff canteen…