Wild boar are on the increase in the UK - while this has been met with some concern, most people agree that the meat they provide is delicious and it doesn't get much better than @gameandflames' sticky wild board ribs https://t.co/7CxSq1nsOA
If you're back out pigeon shooting this week, why not do the birds justice by making this delicious pigeon bruschetta recipe from @gameandflames https://t.co/m5cKVyEG9A
It's probably going to be a while yet before Wagamama reopens, but it doesn't mean you can't have katsu curry. In fact, this pheasant version from @gameandflames is much more flavoursome than your average chicken affair https://t.co/4SW65vC1Sh
If you're looking for a cooking project to undertake this weekend, how about trying this spatchcocked piri-piri pheasant recipe from @gameandflames? It could work brilliantly on the barbecue https://t.co/zz5ngHZnUV
Issue 6195: David Tomlinson explores why the cocker is now popular than the springer, @TrooperSnooks heads out with one of Southwold’s last fishermen, @gameandflames is cooking venison burgers, @mat_manning is shooting rabbits, and Tom Payne is decoying pigeons in Lincolnshire