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 […]
Category Archives: The Shotgun Chef
My 1st proper partridge shoot (sort of)
For Many years I have wanted to run a proper lowland partridge shoot this year I have taken the challenge on on our small farm in Essex. So whats the […]
The first English Squab pigeon for at least 30 years
Apple glazed squab pigeon served with confit duck, potato spring onion and apple hash serves 4 people This is the newest home grown recipe to grace the tables in the […]
Calling all London & South East game shooters
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 […]
The Field & Country Fair
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 […]
Stir-fried teriyaki pheasant with spring onions, courgette, peppers and red onions
This dish is fantastic to do with badly-shot pheasant. Stir-frys are a fantastic quick and healthy dish to prepare at the end of a long day and you can pretty […]
The Cart Shed Restaurant
To all my readers – I’m sorry to have been so quiet recently. I can promise you I’ve not just been enjoying myself shooting and fishing. Yes, there’s been a […]
