As British Game Week draws to a close, we’ve been looking at Fieldsports’ formidable recipe archive.
Compiled by Britain’s best chefs and some Holland and Holland favourites, these recipes will make sure you keep making the most of your game.


Spice roasted mallard with heritage carrots and fennel


Recipe in Fieldsports Magazine
A wonderful roasted duck recipe from Clare Smyth MBE


Venison shanks with baby beets, grain mustard and chestnuts


Recipe in Fieldsports Magazine
Jose Souto, author of Venison: The Game Larder, shows you how to get the most out of venison shanks in this winter recipe.


André Garrett’s roast woodpigeon


Recipe in Fieldsports Magazine
Andre Garrett puts the whole bird to use with his roast woodpigeon, peas, wild garlic, black pudding purée and liver toast.


Pheasant with caramelised apples, chestnuts and cider gravy


Recipe in Fieldsports Magazine
Nick Nairn’s pheasant and cider recipe makes for real Winter crowd pleaser


James Golding’s game and ox pie


Recipe in Fieldsports Magazine
This deliciously rich recipe comes from James Golding at The Pig in Brockenhurst