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.
Latest articles
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RecipesPheasant escalope holstein
A tasty recipe for pheasant from Mark Hix, which works well served with all sorts of things, from a salad to pasta tossed in tomato sauce.
By Time Well Spent
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RecipesWoodpigeon and elderberry salad
This recipe by Mark Hix is a great way to get several servings out of pigeons, which are very good value compared to a grouse.
By Time Well Spent
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RecipesRoasted venison with red cabbage purée, heritage beetroot, dirty mash and sauce grand veneur
Wild food chef Mike Robinson shares one of his delicious venison recipes with us.
By Time Well Spent
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RecipesSnipe jacket potatoes à la Koffmann
Tom Kitchin shares his snipe jacket potato recipe with us. Easy to follow but guaranteed to push your cooking to the next level
By Time Well Spent
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RecipesServing game on your wedding day
Sarah Monier-Williams explains how game can provide the answer to the wedding day dilemma.
By Time Well Spent
Meet our experts
Chuck Leavell
Musical Director for The Rolling Stones
Hugh van Cutsem
Renowned shot and countryman
Teresa Dent CBE
Game and Wildlife Conservation Trust's CEO
The Duke of Northumberland
Vice President of the GWCT
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