Bullshot

The nights are drawing in, there’s a chill in the air, and the shooting season is finally in full swing. Yes, it’s definitely getting autumnal!

One of the longest running debates in shooting is surely the recipe for the perfect bullshot – a warming concoction of beef consommé, spice, and a splash (or glug) of alcohol.

I must admit that I currently keep it quite simple myself. Ready made beef consommé (replaced by venison or game stock if I have any to hand) is livened up with a few splashes of Worcester sauce and a hit of Tobasco for a warming finish. A good grind of pepper goes in along with a spot of booze – usually sherry, largely as we rarely have vodka in the house. When we do, the ladies are round and it doesn’t last long…

It’s also not unheard of for the consommé to be replaced by some Bovril – but that is a trick I save purely for when I’m wrapped up in front of the fire of an evening, and the switch is enacted for ease.

Frank Boddy, the enigmatic host of the Ripley Castle shoot, has a particularly renowned (and complex) recipe for bullshot. He must be on to something, as the result is often spoken of in hushed tones by those in the know. (Check out his recipe here).

However you make it, it warms you up nicely. The interplay between the savoury notes of the stock and a warming kick from the Tobasco is spot-on during a cold elevenses, and absolutely perfect with a good quality pork pie or sausage roll.

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