By Selena Masson & Barnaby Dracup
Friday, 07 December 2007
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.
CZ Style .22LR rifle review: Eschewing size in favour of substance, th... Read more
Can a six-month old cocker spaniel have his tail docked? We ask expert... Read more
The RSPB has published a new report, entitled The Predation of Wild Bi... Read more
Don't miss the opportunity to nominate your favourite local gunshop to be included in the 2010 IPC Shooting Industry Awards in this week's issue (on sale 3rd February). Plus, Lewis Potter tests the Zoli Columbus, a new take on a classic over-and-under and Tony Jackson presents reports from across Scotland in the 2010 stag review. For all this and much more - buy your copy today!
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A new research programme is being launched by The Game & W... Read more
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