From simple campfire creations to elegant restaurant-worthy meals, our recipes celebrate the rich flavours of wild game and inspire you to create memorable dining experiences
Discover a world of culinary delights with Fieldsports Journal’s recipes page, where game meets gourmet.
Our collection features inspiring dishes from Britain’s leading chefs, showcasing the versatility and rich flavours of wild game.
From Mark Hix’s wood pigeon and elderberry salad to Mike Robinson’s venison creations, these recipes celebrate the bounty of the field and forest.
Whether you’re a seasoned cook or new to game cuisine, our expertly crafted recipes will elevate your dining experience and help you make the most of your harvest.
Treat your loved one with the Game & Gatherings cookbook by Rachel Carrie
As head chef at River Cottage in Dorset, Gill Meller's focus is on simple dishes made from natural, abundant foods.
One of the best-known dishes in the north which has been converted by Mark Hix using deer.
Musical Director for The Rolling Stones
Renowned shot and countryman
Game and Wildlife Conservation Trust's CEO
Vice President of the GWCT
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