Shooters Stew – Wild Duck, Lamb, Rosemary and Red Wine

This November we decided it would be a good idea to buy a whole lamb from the butchers, yes a whole lamb. We went halves with our family and ended up with an amazing deal! Buying our meat in this way has meant that i have cuts in the fridge that i have never cooked with before – such as the neck and kidneys! Our family are also keen shooters and often pop round with fresh wild duck breasts. Today i decided to combine the two along with fresh herbs from the garden to create what i now call Shooters Stew.


  • 600g Lamb Neck
  • 2 Lamb Kidneys
  • 6-8 small wild Duck Breasts/Game meat
  • Plain Flour (to coat the meat)
  • Sunflower oil
  • 2 sprigs fresh Rosemary
  • 2 tsp Fennel seeds
  • 1 tsp chilli flakes
  • 5 Anchovies
  • 1/2 glass Red Wine
  • 1 litre lamb stock
  • 3 Medium Onions slided medium
  • 4 Carrots sliced medium
  • 500g-660g New Potatoes quartered
  • 3 Bay Leaves
  • 1 Tbsp Tomato Puree
  1. Chop the kidneys, game and lamb neck into large bitesize chunks and dust them with flour. In a large stewing pot pour a large glug of oil and brown the meat until golden on the outside but raw in the middle, then remove the meat and set aside.Photo 25-11-2018, 12 06 18
  2. In the same pot add more oil if needed then throw in the rosemary pines, fennel, chilli and anchovies. Toss in the onions and carrots, cook for a couple of minutes before adding the red wine. Photo 25-11-2018, 12 23 32
  3. Pour in the lamb stock then add the potatoes and bay leaf. Leave to simmer with the lid removed for up to 3 hours, if you would like the stew thicker simply sprinkle in 1 tbsp flour and mix through.
  4. Serve over Cous Cous cooked in lamb stock.

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