Millerighe haggis pasta with pesto is a warming and comforting dish for miserable, January days. Instead of binning your Burns Night leftovers, have a go at this delicious recipe and put them to good use. The pesto can be made up to a day in advance, so it is a…
Frozen game birds always seem to be wasting freezer space rather than making delicious suppers at this point in the season. Rather than groaning at another full bag destined to go unused, learn how to make this game soup and use up all of your frozen stock in one go.…
Fruitcake is a sporting essential, and all the more so over the festive season. Whether you are tucking yours in a pocket for the peg, handing it out at the hunt meet or creating an impressive Christmas centrepiece, it will always be a crowd please. So be prepared with this…
Winter chutney is the perfect match for a feast of cold meats. Save it to enjoy with your Christmas day leftovers and you won’t tire of cold turkey and ham until well into the new year. Cling onto the festivities by enjoying it in turkey sandwiches packaged up for a…
Game consommé will go down a treat on a special shoot day. Give it an extra kick with a splash of sherry and save the leftover cooked game meat for supper. For more inspiration on what to serve at your shoot lunch, read our spiced lentil with coriander and coconut…
This parsnip, thyme and honey soup is perfect smooth in a flask as a quick and easy lunch, or with parsnip and ginger crisps as a topping for supper. Take your time with the blender as the smooth consistency is what makes this soup so delicious. Don’t forget to drizzle…
Poached pheasant makes for a warming dish now the shooting season is underway. For more inspiration, take a look at our top 10 best pheasant recipes. Here Philippa Davis shares one of her postcard recipe. Sign up on the Philippa Davis website to get every new postcard recipe sent straight…
This pheasant guidwife recipe combines the strong taste of the game bird with peach or mango chutney and is cooked slowly for a couple of hours
Spatchcocked pheasant with lemon and herbs is a great idea when the thought of standard roast pheasant doesn’t appeal. It is quick and easily cooked on an outdoor fire, barbecue or on a griddle if the weather is inclement. Spatchcocking involves breaking the backbone of the pheasant in order for…
Partridge stuffed with ginger, fennel and coriander is a winning combination. A deboned, stuffed and rolled bird is a brilliant way to serve game birds. For more inspiration on what to cook, take a look at our other 10 best partridge recipes. Try Italian stuffed partridge or Greek stuffed partridge…
