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BASC member Richard Hall shares his journey into the world of roost shooting, transitioning from clay target shooting to the rewarding experience of game shooting.Â
Several years ago, my neighbour introduced me to experience the world of roost shooting. He casually inquired if I would be interested in an invite from our local estate office to participate in roost shooting, in addition to my clay target shooting.Â
“What exactly is roost shooting?” I asked.Â
“It’s simple,” he replied. “You stand in one of the estate woods and shoot woodpigeons as they come in for the night. It’s all for crop protection, as woodpigeons can decimate acres of oilseed rape. Plus, you get fantastic meat. I often come home with a dozen or more. I can show you how to prep them if you like.”
I had been searching for a way to transition from clay shooting to game shooting, and roost shooting seemed like the perfect opportunity. I was nervous about ‘buying’ a day and possibly embarrassing myself. How could I refuse this easy transition to roost shooting?
A few days later, an official letter arrived from the land agent, inviting me under a general licence for crop protection. It included an OS map showing a named wood and access advice. What could be simpler I thought.
A field-to-fork bounty was on the cards. However, the woodpigeons were wiser than I anticipated! My bounty from four Fridays that first year equalled one woodpigeon, and I shudder to think of the number of cartridges it took. Woodpigeons didn’t fly quite like clay targets.
My neighbour found my initial attempts at roost shooting hysterical. “At least you made a noise,” he often said.
He advised me to appreciate fieldcraft. Over the past five years, I’ve been picking brains, practising, learning, reading (familiarising yourself with the Woodpigeon Code of Practice is a must), and becoming thoroughly camouflaged and patient. As a result, I now regularly bag six or more woodpigeons weekly, and the delight is vast.
BASC runs a one-day course to give you the practical and theoretical knowledge to confidently and competently shoot woodpigeons.
Flash-fried, thinly sliced woodpigeon in port and wholegrain mustard, or in wraps with spring onion, cucumber, and hoisin sauce, is divine. Interestingly, my local Michelin-starred pub charges around £65 for a dish made with woodpigeon breast.
As for my roost shooting journey, accepting the first offer to that first roost shooting offer led me to become Shoot Captain on a DIY Syndicate. Roost shooting in February ignited my passion for game shooting. It holds a special place in my heart and, in my opinion, is the best shooting experience you can find.
Ingredients:
Ingredients:
Season the woodpigeon breasts with salt and pepper. Heat olive oil in a pan over medium-high heat.Â
Cook the breasts for 2-3 minutes on each side until done. Slice the cooked breasts thinly.
Place slices of the meat in Chinese pancakes with spring onions and cucumber. Drizzle with hoisin sauce and roll up the wrap.
Season the woodpigeon breasts with salt and pepper. Heat olive oil in a pan over medium-high heat.Â
Flash-fry the breasts on each side for 2-3 minutes until cooked to your liking. Remove the breasts and deglaze the pan with a splash of port wine. Stir in a spoonful of wholegrain mustard.
Serve the sauce over the breasts cut into slices.
You can find more delicious game recipes on the Eat Game website.
Richard has been shooting for ten years and a BASC member for over nine years. In 2024, Richard stepped up as a shoot captain to help manage a small DIY shoot syndicate in East Yorkshire, which holds ten days for its members each season.
Images by: Richard Brigham and Richard Faulks
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