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Game cooking

Tim Maddams teaches us step by step how to gut, skin and butcher a rabbit for the table, and concludes with a delicious devilled rabbit livers recipe!

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Sometimes you just need a nice, quick, easy-to-make recipe that the kids will love and that doesn’t involve any obscure ingredients... Dan Williams’ duck stir fry recipe is exactly that!

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Tim Maddams presents this easy BBQ pigeon recipe so you can have a change from the usual sausages and burgers... don’t be scared, it’s lovely and tender!

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Tim Maddam’s incredible game chilli is a great way to use up freezer odds and sods that have been taking up space since last season... Tim serves it with a melty, cheesy twist

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Tim Maddam’s beautiful slow-roast duck recipe is easy to make and absolutely delicious... perfect for wamring the cockles on chilly winter nights

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The oversupply of game meat is a hot topic on shoots this season, and rightly so. Phil Moorsom looks at what efforts are being made to better utilise this healthy food source

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A delicious and easy-to-make smoked pheasant breast with bramble gin jus recipe, made using apple-wood cold-smoked pheasant breasts from The Smoked Game Company

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