By Selena Masson & Barnaby Dracup
Thursday, 25 February 2010
Shooting Times' game cook, Mark Hinge, explains how to skin and prepare a pheasant for cooking.
Click here to watch a video on how to breast a pigeon.
Click here to watch a video on how to prepare a woodcock.
David is a member of the Scottish gundog team and ...
Shooting organisations say the impending new licences still need more ... Read more
Don't miss our partridge and duck special in this week's Shooting Times (on sale Wednesday 1st September).
Plus, how to save money on feed on your shoot and as his Labrador nears the end of her pregnancy, Tony Jackson gets ready for the new arrivals. For all this and much more get down to your newsagents today!
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After submitting written recommendations to the HASC, BASC see... Read more
Shooting community crashes Westminster computers as deadline for firea... Read more
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