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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RecipesCrispy fried pheasant with chilli
This dish is great for elevenses and is very simple. Here we use pheasant, but it works with any gamebird breast.
By Time Well Spent
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Recipes
The carnivore diet
For the global hunting community, carnivore diet proponents are unlikely to provide a useful ally, but game meat could play a very important role as meat-eaters endeavour to balance our impact on the ...
By Time Well Spent
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Recipes
Slow roast shoulder of roe deer with rustic potatoes
Renowned wild food chef Mike Robinson shares one of his favourite seasonal venison dishes.
By Time Well Spent
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Recipes
Spatchcocked partridge with green sauce
Renowned wild food chef Mike Robinson shares this super simple, achievable and impressively tasty partridge dish.
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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