Whether you’re enjoying it with some cheese and biscuits or trying it as part of a Ploughman’s lunch after an outing in your country clothing, chutney is a popular condiment that is simple to make but can really pack a punch when it comes to flavour! No matter what time of year it is, whether you bring it out for your boxing day lunch or pop it in your sandwich every day, there are an array of chutney recipes that you can try depending on what kind of flavours you like. Below, we’ve listed just three delicious chutney recipes, one sweet, one spicy and one traditional, that are sure to tantalise your taste buds!
Hanging game is hugely important to developing the meat’s flavour, though the way we hang game now is much different to that of centuries before. In the olden days, poachers would dig a hole to help hide their catch, hanging it from a stick placed across the entrance. Due to a lack of refrigeration, as well as different tastes, the meat would be left to hang until it was extremely ripe. In the present day, we now do things much differently. We now prefer much more subtle flavours from our game, so we hang it for a shorter time as a result.
While spring is on the way, the winter weather is still upon us meaning there’s still time to enjoy some wonderfully hearty food. Whether you’ve been out in the wind and rain to partake in your favourite country pursuits this winter, or are simply in search of a warming recipe that the whole family will love, our hearty venison stew and creamy mash will undoubtedly do the job! Not only is this two-part recipe super easy to follow, but venison is also one of the leanest meats available, making it a healthy as well as a hearty option!
Whether you’ve been out for a brisk winter walk or have experienced a long and cold day’s shooting out in the field, there’s no better way to warm up than with a bowl of hot, chunky soup. Pop your shooting gloves, socks and other damp items in front of the fire, snuggle into your favourite chair and get stuck into a bowl of vegetable, chicken or tomato soup, the recipes for which you can find below:
While Christmas Day is always filled with plenty of food, come Boxing Day, many of us are left with a huge number of leftovers that still need to be eaten! However, while cheese, crackers and cold meats are a firm favourite, why not treat your family and friends to another round of hearty festive feasting with a Boxing Day pie?
As the shooting season is in full swing, people up and down the country will have their hip flasks ready to go for each shoot filled with a small tipple to keep them fuelled for the day and toast their successful bags.
Along with gingerbread men and mince pies, Christmas cake is one of the most popular culinary classics of the festive season. Whether enjoyed with a warm cup of coffee or as an after-dinner treat, this yuletide delight is a must for the Christmas period and a firm favourite with us at Fur Feather and Fin. While some Christmas cake recipes may seem a little complicated, we’ve provided one that’s simple yet sure to produce amazing results!
Dinners during the holiday season have long been dominated by the sight of turkey on the plate, however, there are a myriad of other birds that can be served, each with a unique and delicious flavour. For shooters, there is plenty of reason to try an alternative bird to turkey, especially if you are having a smaller dinner and don’t need a mountain of meat.
The sloe season usually begins in October; however, in particularly wet weather, the berries can be ripe enough to harvest as early as September. This is excellent news for gin lovers, as you can get a head start on making your own sloe gin this season. If you’d like to have a shot at making this warming autumn beverage, our guide is sure to help you get the best from your sloes, from picking tips right up to flavouring your very own spirit!