The best five London restaurants and pubs serving seasonal game dishes on their menus… enjoy a slice of the countryside while out in The City!
Tim Maddams teaches us how to use the trim and bones of a butchered rabbit to make a delicious stock and an incredibly tasty soup! Waste not, want not!
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!
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!
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!
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
Tim Maddam’s beautiful slow-roast duck recipe is easy to make and absolutely delicious... perfect for wamring the cockles on chilly winter nights
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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