The Fruits of Your Labour
We believe that what we shoot is destined for the table – a belief endorsed by Mike Robinson and Oliver Shute, who together manage all the catering at The Royal Berkshire Shooting School.
Friend to The Royal Berkshire, passionate game cook and presenter of ITV1’s primetime series ‘Countrywise Kitchen’, Mike is patron of award-winning countryside restaurant The Pot Kiln and also runs the renowned Game & Wild Food Cookery School, a popular refuelling point for all our clients shooting on the nearby Yattendon estate.
Mike and his team manage all the catering for our guests at The Royal Berkshire Shooting School.
Mike is famed for adding a contemporary twist to traditional cooking methods. Here are two prime examples of his signature dishes.
A quick and delicious way of using up pheasant breasts – serve with rice.
4 pheasant breasts, sliced
1 banana shallot, finely chopped
2 cloves garlic, grated
200ml double cream
2 tsp paprika
4 cornichons, finely chopped
1 tbsp capers, finely chopped
1 tsp grainy mustard
Juice of 1 lemon
Salt & pepper
Flat leaf parsley, finely chopped
Rice to serve
1. Fry the pheasant strips on a high heat until they have a good colour.
2. Remove to a plate and turn down
3. Gently sauté the shallot and garlic
4. Add the cream, mustard and paprika, then put the pheasant strips back in.
5. Turn up the heat until the dish is simmering and the pheasant is almost cooked through (you want it to be a little pink or it will taste dry).
6. Add the cornichons, capers, lemon juice and seasoning and sprinkle with parsley.
Pigeon, Bacon and
Black Pudding Salad
This mouth-waatering salad is the signature starter at The Pot Kiln.
8 pigeon Breasts, skin off
16 rashers smoked streaky bacon, preferably dry cured
1 black pudding, as firm as you can find
Splash of Jerez vinegar
Mixed fresh leaves, washed and dried
Thick balsamic vinegar
Extra virgin olive oil
White wine vinegar
Maldon salt & freshly ground pepper
1. Make the French dressing by mixing 2 parts extra virgin olive oil to 1 part white wine vinegar. Add 1 tsp mustard and 1 tsp honey, and season with a little salt and pepper. Whisk together and set aside.
2. Slice the bacon into lardons and cook until crispy in pan, with no added oil. Drain on Kitchen paper.
3. Cut the black pudding in bite-size chunks and heat through in a pan with a little olive oil until faintly crispy on the outside but still soft throughout.
4. Just before cooking, rub the pigeon breasts with olive oil and season with salt and pepper
5. Sear the breasts in a really hot pan for 1.5 mins on each side. In the last 30 seconds, splash in a little Jerez vinegar and allow to reduce.
6. Set aside to rest for 3-4 mins. This will allow the juices to redistribute themselves, giving an even pink throughout.
7. Lightly coat your salad leaves with the French dressing and pile in the centre of each plate. Sprinkle the bacon and black pudding around the leaves.
8. Carve the pigeon breast at an angle into 3-4 slices and arrange on top of the leaves. Drizzle the balsamic vinegar around the edge of the leaves with another drizzle of French dressing. Sprinkle some Maldon salt and a grinding of pepper and serve immediately.