This recipe below was kindly supplied by the Head Chef at the Hotel-Restaurant De Barrier in Antwerp.  www.debarrier.be    

Pheasant breasts with apples and Calvados from the Val d’Auge.  Click here for the recipe

The following recipe below was kindly donated by Aubrey Thomson (www.youngandwild.co.uk) lead chef at Stanbury's Restaurant at the West London Shooting School (www.shootingschool.co.uk)

Salad of Oven Roasted Pheasant on Soft Polenta.  Click here for the recipe

This recipe below was kindly donated by Sir Johnny Scott Bt, a champion of country sports and well known co-conspirator of Clarissa Dickson-Wright, together with whom they have written ''The Game Cookbook' & The Sunday Roast'
                                                  
Carpaccio of pigeon.  Click here for the recipe