Tim Maddam’s beautiful slow-roast duck recipe is easy to make and absolutely delicious... perfect for wamring the cockles on chilly winter nights
The oversupply of game meat is a hot topic on shoots this season, and rightly so. Phil Moorsom looks at what efforts are being made to better utilise this healthy food source
A delicious and easy-to-make smoked pheasant breast with bramble gin jus recipe, made using apple-wood cold-smoked pheasant breasts from The Smoked Game Company
If you’re bored of venison stew, barbecued venison, and in times of creative desperation, curried venison, try this spicy venison wrap recipe by Tim Maddams for a spicy new twist
This pigeon stew is simple to make and is great for using up the odds and ends of veg hanging around in your fridge... Tim Maddams shares his pigeon pottage recipe with us
Beautifully juicy rabbit skewers and a fresh chutney absolutely bursting with zingy flavours... perfect for barbecuing. By Laura Paton
Tim Maddam’s venison neck recipe is a cider-braised sensation fit for a dinner party... stop discarding those necks or feeding them to the dog, use them for this instead!
This rich, slow cooked rabbit dish from Laura Paton is not just absolutely delicious, it is also cheap and easy to make (no shortage of rabbits, that’s for sure!)
Tim Maddam’s pigeon, leek and lentil dish is quick, delicious, healthy and frugal... give it a go!
Making your own pasta isn’t as tricky as you might think; in this recipe the richness of the egg pasta is balanced by sharp ricotta and fresh herbs, writes Laura Paton
Don’t dismiss offal too quickly... when cooked the right way, it provides a healthy, protein rich and tasty treat. Tim Maddams shows us how
Make the most of muntjac meat with Pascal Poyart’s muntjac platter recipe... you don’t have to make every part of the recipe, you can choose the bits you want to try
De-clutter your post-season freezer with this beautiful game pie recipe, topped with indulgent, golden puff pastry... a real comforter
A delicious recipe from Tim Maddams that uses wild duck to create a slow cooked, Malaysian rendang-style curry that takes minutes to prepare and tastes incredible!
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