SPORTING ANSWERS
Keep it simple with wildfowl
GAME COOKERY
Q I want to create something delicious with all the wildfowl I shot with some friends in Wales at the end of last season. I have teal, woodcock and wigeon, all plucked and ready and in the freezer. How can I make the most of them?
A Make the most of them by keeping it simple, rather than trying to do anything too complicated. Wildfowl is delicious, so it’s important to let the meat talk for itself. I would roast the birds by placing in a hot pan, browning them off on the stove, then popping in the oven and, once cooked, leaving to rest. Serve with some simple seasonal garnishes, plus purple broccoli, roast potatoes and any other vegetables you fancy.
A few small pots of preserve, such as crab apple jelly, would go well, too. I tend to carve up the birds and then serve them on boards. Do not forget to make the most of the woodcock by using the innards to create a sumptuous sauce. TM
Seeking shotgun history
SHOTGUNS
Q Could you tell me anything about an old shotgun that I have owned for more than 20 years?
The name on the gun is T Clough of King’s Lynn, but it was sold to me as a Greener because it has a Greener side safety and a treble grip action. It is 12-bore and has 2¾in chambers, 28in barrels (with full choke in both), flat file-cut tapered
