Tim Maddams

Tim Maddams

Tim Maddams is a private chef who has worked with Hugh Fearnley-Whittingstall at River Cottage. His first book, Game, is the 15th handbook in the River Cottage series.

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Breakfast muffins

Rabbit and egg muffin — the ethical breakfast bap These are great for breakfast any day, but especially on a shoot day, or for elevenses Ingredients For the rabbit patty:…

rabbit stew recipe

This rabbit stew recipe is based on speed, a need for merely a few ingredients and my own mad desire to please. Rabbit loins are ideal for this kind of…

one pot grouse recipe

One pot grouse recipe: Old grouse, chorizo, tomato and blue cheese dumplings Ingredients Four old grouse breasts (you could use pigeon or mallard) ½ a small red onion Two cloves…

venison involtini recipe

This venison recipe works with all sorts of venison, but I have tweaked this version to work best with red deer meat. The herbs and the roasted fennel all slant…

crispy rabbit recipe

Crispy rabbit recipe Ingredients 50g butter or olive oil 2 fully grown rabbits (cold smoked or raw), jointed Salt and pepper 1 small onion, diced 6 cloves of garlic, chopped…

Pan-fried pigeon salad

Pan-fried pigeon and orange salad Ingredients 4 to 6 pigeon breasts, skinned, seasoned and at room temperature A little cooking oil 1 tbsp pine nuts Half a small red onion…

Rabbit dumplings

Why rabbit dumplings? I have shot bolting rabbits before and often not had much success, but this day will stay with me as the rabbits were plentiful and the farmer…

venison haunch recipe

Venison haunch recipe – pan roasted Ingredients For the butter: 250g unsalted butter, softened 2 tbsp ketchup 2 tSp French mustard 20g good-quality olive oil 1 tbsp shallots, finely chopped…

Scotch eggs

This Scotch egg recipe made with quail is so ludicrously posh as a dish that it slightly offends my wishy-washy, lefty liberalism. But it tastes so good, looks so funky…

cooking rabbit garam masala

This recipe for cooking rabbit is short, satisfying and partly stolen, or perhaps it would be better to say it’s inspired by a dish that appears in Rick Stein’s great…

pigeon with fried rice

Pigeon breast is a favourite of mine and I am making an effort to get more of Asia into my kitchen. Accordingly, I’ve been loosely adapting many classic dishes from…

pheasant Kiev

The true history of the chicken Kiev. It is likely that it came into its recognisable form when French chefs were employed by very wealthy Russians in their kitchens in…

Recipe for pheasant and leek gratin

One of the old rules of cookery is that rich indulgence requires long, slow cooking, hours of painstaking care and attention, and a bottle of red. This recipe for pheasant…

pigeon breasts recipe

Here’s a pigeon breasts recipe with a difference because it features oysters giving a new twist. If you’re not a fan of raw oysters then don’t worry – they are…

Venison mince recipe

Venison mince. I am a terror for saving little packs of venison mince for a rainy day. I pop them in the freezer and then forget about them. It was…

walked up grouse

I get very excited when I create a recipe for young grouse and this one is no exception, using a cure and seasonal ingredients. I’ve yet to shoot a grouse…

rabbit liver pâté

I love rural Italian cuisine and this recipe for rabbit liver pâté 
is the perfect example of how it is so simple, but has to be just right. Learn to…