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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RecipesRoast partridge with English pears
Corse Lawn House’s newly appointed head chef, Chris Monk, shares a favourite roast 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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