The perfect shoot lunch

The whistle blows to call a halt to the third or fourth drive. The adrenaline-induced excitement soon turns into one of utter ravenousness, and sure enough - It's time for the shoot lunch! As well as being an opportunity to exchange banter about each other's performance, I think the shoot lunch is the perfect opportunity to showcase what fantastic dishes can be made with sustainably sourced, BGA assured game.

Two whole seasons pass from the Glorious 12th right through to that end of January keeper's day. So, I think it's important to adapt your shoot lunch accordingly to ensure that it matches the change in weather and offers a tantalising selection of what's seasonally available. Because of this, I don't think there is a perfect shoot lunch... I think there's two!

Early Season Lunch

The part I love the most about September is the weather; it was pretty good this year, so I got away with lighting the barbecue for one last time. What's more, the quality of fresh, young partridge this time of year is just fantastic, so I've made this the centrepiece of the early season barbecue. This is accompanied by a light salad made with seasonal vegetables; which like the partridge, are perfect this time of year and can be found at your local fruit & veg shop or farmers market. 

Starter
Gently pan-fried breast of grouse, grouse leg & haggis bonbon, blackberries and butternut squash puree.

Main
BBQ spatchcock Partridge (English of course) with beetroot, watercress, sweetcorn cob, runner bean, radish and courgette salad.

Dessert
Very simple bowls of raspberries, blackberries, figs, sweet balsamic reduction and vanilla pod ice cream.

I think the perfect way to top this off is a cheeseboard featuring a mouth-watering selection of British cheeses: Barkham blue, Perl las and Cheddar gorge cave cheddar, all washed down with a fine glass of port should do nicely! 

Late Season Lunch

It's my hearty, late-season winter lunches that I get excited by. The days are short and cold, which means you need to warm up quickly after a few hours shooting with a red nose. So, what will fill the hole? It has to be a curried squash soup with pulled pheasant thigh, followed by my infamous Pheasant and Venison keepers pie. Although, after much deliberation, I decided I couldn’t choose one starter, which is why I’ve also chosen a pheasant scotch egg with english mustard. These can be cooked in advance, making them perfect for those in-the-field, walked up days where you’re keen to get moving again. Grouse bonbons and Pheasant Sausage rolls also make quick and delicious shoot suppers.
I do love desserts but this time of year I'd have to opt for that phenomenal cheese board again. Although, if I had to choose a winter warmer that heats you up from the inside out, it has to be good old Vanilla pod rice pudding with a big helping of hedgerow blackberry jam, which you made early on in September/October with the last of the summer berries. 

Starter
Curried Squash Soup with Pulled Pheasant Thigh, Yoghurt Dressing and Pomegranates.

Or

Pheasant Scotch Egg with English Mustard.

Main
Pheasant and Venison Keepers Pie with Cauliflower Cheese.

Or

Pheasant & Fennel Sausage with Wholegrain Mustard mash, Apple & Onion Jam and a Rich Game Jus.

Dessert
Vanilla Pod Rice Pudding with Hedgerow Blackberry Jam.

For more delicious game recipes, including my Keeper’s Pie, make sure you visit the Eat Wild website.