Recipes - Page 7

Game recipes: wild venison, pheasant, partridge, pigeon and more from field to table

Wild game is some of the finest meat in Britain – lean, flavourful and entirely free-range by definition. Knowing how to cook it well is the natural end point of a day in the field, and the difference between a memorable meal and a wasted bird comes down to the same thing as a good shot: knowledge, preparation and confidence.

Fieldsports Journal’s recipes pages feature dishes from Britain’s leading game cooks, among them Mark Hix and Mike Robinson – chefs who understand wild food from the field up. Venison, pheasant, partridge, wood pigeon, grouse, woodcock, hare, wild duck and more – recipes that range from simple weeknight suppers to dishes worth building an evening around.

Shot it, stalked it, caught it. Now cook it properly.