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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....

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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...

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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...

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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,...

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