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Shooting a Season of Discovery

£30
Product Code: 001894

By The Duchess of Rutland with Jane Pruden

Shooting: A Season of Discovery is a fascinating and revealing guide to some of the UK’s most significant shoots along with the people who shoot and work there. Co-hosting one of the country’s finest partridge and pheasant shoots with her husband the Duke of Rutland, the Duchess assumed she knew about shooting. However, talking to and watching every Gun, loader, beater and their dog – at their home, Belvoir Castle in Leicestershire – exposed a gaping chasm in her understanding of the sport and its relevance to our countryside.

Undaunted, she visited over twenty contrasting shoots, including: John Dodd’s grouse moor at Glenogil, Lord Barnard’s wild bird day at Raby Castle, and western Ireland for woodcock.

The book also includes recipes from generations of family favourite from the very kitchen at Belvoir Castle. Recipes such as: pheasant kiev  partridge saltimbocca with peas and cream, roast mallard crown with soy and honey, smoked grouse and an old fashioned roast woodcock, which have all been cooked and updated by TV chef Mike Robinson.

Showcasing stunning photography, history, extraordinary anecdotes and accounts of some of the country’s finest shooting will inspire and educate country lovers, shooters and cooks alike.

Product Code: 001894

By The Duchess of Rutland with Jane Pruden

Shooting: A Season of Discovery is a fascinating and revealing guide to some of the UK’s most significant shoots along with the people who shoot and work there. Co-hosting one of the country’s finest partridge and pheasant shoots with her husband the Duke of Rutland, the Duchess assumed she knew about shooting. However, talking to and watching every Gun, loader, beater and their dog – at their home, Belvoir Castle in Leicestershire – exposed a gaping chasm in her understanding of the sport and its relevance to our countryside.

Undaunted, she visited over twenty contrasting shoots, including: John Dodd’s grouse moor at Glenogil, Lord Barnard’s wild bird day at Raby Castle, and western Ireland for woodcock.

The book also includes recipes from generations of family favourite from the very kitchen at Belvoir Castle. Recipes such as: pheasant kiev  partridge saltimbocca with peas and cream, roast mallard crown with soy and honey, smoked grouse and an old fashioned roast woodcock, which have all been cooked and updated by TV chef Mike Robinson.

Showcasing stunning photography, history, extraordinary anecdotes and accounts of some of the country’s finest shooting will inspire and educate country lovers, shooters and cooks alike.

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