A proper countryman’s recipe for bullshot

Many of you may be familiar with the recipe for Bullshot cocktail made using beef stock. This is its far superior cousin and that little bit wilder. It can be served cold, but it really comes into its own when consumed hot. This is like a hot, meaty version of a Bloody Mary.

A cup of tea is one thing, a hit of sloe gin or damson vodka may also warm the cockles, but the Bullshot  gives you everything: a warm drink with a good hit of booze, a meaty finish and a dash of chilli, perfect for a day out with the gun.

It’s versatile, too, and can be made with any kind of stock. We’ve even used pheasant stock, which worked well, and which we aptly named the Cock Shot.

(Here’s a useful recipe for game stock, which uses up the legs and wings of partridges and pheasants and will form the perfect basis for bullshot.)

Recipe for Bullshot

Ingredients

• 500ml venison or game stock
• 300ml tomato passata
• 160ml vodka (whisky can prove an
  interesting alternative)
• Juice of half a lemon
• 1tsp horseradish sauce
• 1tsp red wine vinegar
• A few drops of Tabasco (add more if it’s a cold day)
• A good dash of Worcester sauce
• Salt and pepper

Method

Heat up the venison or game stock and tomato passata in a saucepan, add the rest of the ingredients and then warm gently. Adjust seasonings to suit your taste. I am a Tabasco addict, so I like mine extra hot, but I have to restrain myself when serving to guests. This recipe for bullshot tastes like venison in a mug, with a powerful kick.