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To shoot is to be part of a global sporting community, but the way that we do things over here differs a fair bit from how people do things abroad. One thing that I’ve noted recently is that in other countries, there’s a much stronger tradition of cooking in the field. In Africa, hunters like to cook antelope liver for breakfast after a successful stalk, and in the US they often cook duck in the field. Over here, field cooking is less common, which is a shame, and I reckon we all ought to give it a go.
Shakshuka, which originates in North Africa, is a favourite dish of mine. It’s simple