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 ...
Single-shot air rifles are not everyones' first choice, but this ... Read more
I heard of them in this country some time ago, but there has been no m... Read more
Shooting groups condemn plan to give the Forest Service ... Read more
Don't miss your chance to enter our FREE prize draw in this week's magazine (on sale 10th March) to win the new Browning B525 Hunter 12-bore worth over £1,400. Get down to your newsagents and buy your copy now!
Save up to 30% on a subscription to Shooting Times & Country Magazine, subscribe today!
Despite controversy surrounding Crufts breed standards, ... Read more
The Scottish Gamekeepers Association has rebuffed the Scottish... Read more
Save up to 30% on a subscription to Shooting Times & Country Magazine, subscribe today!
Comments