The British Association for Shooting and Conservation – Films

Wildfowling with the ethical carnivore, Louise Gray

Louise Gray talks about how food connects us with nature.

How to breast a pheasant

How to pluck a pheasant

The Value of Shooting

The Shotgun and Chelsea Bun Club

Cooking Rabbit – Rabbit Lasagne

A message from Charlie Lawson

Warm pigeon salad with bacon and black pudding

Pigeon: removing the breast

Pigeon: plucking and gutting

Pigeon: transporting home