Woodpigeon with fresh asparagus and mushrooms Prep time: 30 minutes Cooking time: 15 minutes Ingredients 4 seasoned woodpigeon breasts A good double handful of mushrooms (whichever variety you choose) 1…
Tim Maddams
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How our game dishes have evolved
These days, even folk who hunt their own meat are sometimes missing the odd opportunity to experience something out of the ordinary at the table. Perhaps because of busy lives,…
Pheasant schnitzel with wild mushrooms, garlic and butter
I have, over the years, come up with many fancy ways to cook pheasant, but I find I come back time and again to the same old reliable favourites. This…
Wildfowling for the pink-footed goose
The pink-footed goose, or pinks as they are known round here, are not a species I was familiar with when I lived in Devon. I knew of them of course,…
How long should you hang shot game?
I've heard you should hang shot game birds by the neck, and make sure they don't come into contact with one another.
Recipe for pheasant meatloaf Italian-style
This recipe for pheasant meatloaf is as authentic as a £9 coin, but its ancestry is of note — a little like a crossbred gundog, you could call it a…
Pinkfoot goose with crying tiger sauce recipe
Have you tried a crying tiger salad? It’s basically a marinated beef steak, cooked rare, served with some chopped crunchy salad and with a dipping sauce that is knock-your-socks-off hot.…
Thai-style fried rabbit with jasmine rice
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…
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…