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!
These hearty, robust pasties are absolutely perfect for bringing along to shoot days, and are also great for using up surplus game meat...
Delicious, quick and easy to make Spanish-style pheasant stew from our sub and food guru Laura Paton... a tasty twist on a classic pheasant stew
Quick and easy recipe for tasty pheasant and mushrooms on toast from our sub and food guru Laura Paton... perfect for a quick yet delicious dinner
Quick, easy and delicious recipe for pheasant goujons from our sub and food guru Laura Paton... these are perfect for kids!
Delicious, quick and easy to make pheasant, pea and pancetta risotto from our sub editor and food guru Laura Paton
A simple, step-by-step guide to plucking, gutting and preparing your whole pheasants in the feather, with links to useful demo videos
Make the most of your wild boar meat at any time of the year - remember there’s no closed season for wild boar - with Andy Waugh’s tasty, tender pulled wild boar recipe
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