This Thai-style fried rabbit recipe is not for the timid or lazy cooks among you — it is well worth the effort, though. I’ve used rabbit here, but you could…
Tim Maddams
Follow Tim Maddams
Pigeon tandoori with naan wrap, minted yoghurt, chopped garnish
Recipe for pigeon tandoori Prep time: 1 hour Cooking time: 10 minutes Ingredients 4 pigeon breasts For the tandoori paste 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp…
Scotch pie recipe – an ideal way to cook with late season pheasant
I love a Scotch pie… the cheeky design of thinly rolled hot-water-crust pastry, always on the edge of being a bit too tough, specifically so that the meaty treat can…
Pheasant burger recipe: by the author of the River Cottage game cookery book
I’m not preparing a foodie delicacy, just an easy fried pheasant burger. I used cheap burger buns and crispy little gems from a bargain supermarket, along with its own-brand mayonnaise…
A recipe for pheasant haggis
Since moving to sunny Scotland last year, all things haggis have been on my radar so here is my recipe for pheasant haggis. While it is by no means a…
Rabbit and egg muffin: the ethical breakfast bap
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: quick and easy to make
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 with roasted fennel
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 with green sauce
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 and orange 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…
Pigeon shawarma with red pepper couscous and chermoula dressing
This pigeon shawarma recipe is, by far, at its best cooked over charcoal, but simply searing in a pan will also be perfectly OK if you’re pushed for time. I…
A recipe for 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 with Cafe de Paris butter
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…
Trout recipe for croquettes (or trout fish fingers by another name)
Trout recipe that’s a little bit different There are undoubtedly finer things in life than a fish finger sandwich, but few are more comforting. You can always reach for the…
Recipe for quail 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…
A recipe for a buttery rabbit dhal
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…
Seared pigeon and special 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…
A recipe for 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…
A 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…