Grilled partridge with pearl barley wild mushroom risotto
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
To celebrate the approaching season we will be hosting an afternoon at the Essex Shooting School with an evening meal at The Cart Shed Restaurant. Tuesday the 12th of July […]
Good morning to all my loyal readers and followers. There is exciting news in the Shotgun Chef camp today. Thanks to a great opportunity from Fiona Eastman and The Field […]
I have been asked by so many people how the pop up restaurant in Epping went on the 3rd of December. Thank you to all those who asked and an […]
Venison Wellington makes a fantastic centrepiece for a dinner party. It is not, as is often assumed, an invention for that famous Duke’s epic victory, but rather so named because […]
This elegant pie is fantastic for any festive gatherings you may be holding over the next couple of months. I like to use wild rabbit because it is far more […]
If you find that your grouse have been badly shot, this is a fantastic recipe to make the most of what’s left of the carcase so that the birds don’t […]
The Glorious Twelfth is the New Year’s Eve of the shooting season. Eagerly counted down to by every shotgun owner in the land, come the 12 August, Guns head to […]
This is a great warming winter dish for using up any pheasant you have still in the freezer. We use this throughout the season for a beaters’ lunch or as […]
The 20th of February marks the end of the wildfowling season and with it, the close of the sporting calendar. It’s also the end of my beard (strangely much to […]