Gamebird recipes

Roast partridge with English pears

Corse Lawn House’s newly appointed head chef, Chris Monk, shares a favourite roast partridge dish.

Ingredients 6 whole partridges 2 Oranges 1 tbsp coriander seeds 1 tbsp peppercorns 60g salt 500g sprout flowers 5 rashers of smoked streaky bacon – sliced into lardons 2 organic English pears – skinned, cored and sliced thinly 1 handful of chestnuts – cooked and chopped For the Sauce Partridge legs 3 shallots – finely chopped 300ml mulled wine 5 sprigs of thyme 1 litre of chicken stock 1 tbsp cranberry sauce     Method 1....

Read More

Eleven Elevenses

A selection of super tasty, alternative nibbles that will turn any elevenses stop into a highlight of the day.

Elevenses is an integral part of a shoot day – an indelible tradition that is as important to game shooters as chocolate eggs are to children at Easter. And anyone suggesting that they are surplus to requirement, or even in need of modernising, would be deserving of their spot in the gallows. But that’s not to say that there aren’t alternatives to honey and mustard sausages, pork pies and sloe gin. Indeed, elevenses are the perfect occasion to celebrate Britain’s finest produce, from...

Read More

Game curry

Author: Tim Maddams

An aromatic, spicy dish that works perfectly for pheasant, grouse, pigeon, goose, hare, squirrel and wild boar.

Some years ago, I was involved in a River Cottage quest to get the country eating more wild rabbit. Along the way, I got the chance to cook in the kitchen of a local curry house with a wonderful, if slightly intimidating, lady called Helen. She set me straight on a few things to do with curry cooking. This aromatic, spicy curry is basically her recipe with a few twists of my own (thank you, Helen). It also works well with pheasant, grouse, pigeon, goose, hare, squirrel and wild boar. Serves...

Read More

Grouse sausage rolls

Delicious grouse sausage rolls by celebrity chef Tom Kitchin.

I don’t know anyone who doesn’t enjoy a sausage roll, but this is really a great and easy way to make it even better by adding grouse to the filling. I’ve noticed this is also a really popular dish with the kids. It’s really important you buy good-quality sausage meat to mix with the grouse. These are great with the red cabbage salad. Serves 8 INGREDIENTS 200g grouse breasts, skinned and finely chopped 200g sausage meat Vegetable oil 30g wild mushrooms, such girolles,...

Read More

Roast pheasant with pearly barley casserole

Author: Lisa Goodwin-Allen

A seasonal roast pheasant recipe from renowned TV chef Lisa Goodwin-Allen of Lancashire's Michelin-starred Northcote restaurant and boutique hotel.

Serves: 4 Roast Pheasant Crown Ingredients: 1 whole pheasant, approx. 1kg (plucked) 25ml olive oil 20g butter   Method: 1. Remove the legs from the pheasant and keep to one side for the pot roasting later. 2. Evenly season the pheasant crown with salt on all sides. 3. Place the crown onto a tray and put in the oven at 120˚C degrees for about 20 minutes. 4. After 20 minutes, brush the pheasant with melted butter and turn oven up to 220˚C. Cook for a further 10...

Read More

From the emporium

Gundog Journal - issue 2

Buy Now

Fieldsports Journal - issue 5

Buy Now

Live pigeon trap shooting

Buy Now

Fields of dreams

Buy Now