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Big game recipes

Crispy rabbit with marjoram & lemon mayonnaise

Award-winning author, food writer and chef Gill Meller shares a simple but sublime rabbit recipe.

PHOTOGRAPH  /  ANDREW MONTGOMERY Bring me someone who thinks they don’t like rabbit, and I’ll fry them up something that’ll change their mind. If you’re looking for an entry-level rabbit dish, this is definitely the one… Serves 2–4 Ingredients 1 wild rabbit, jointed 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped 1 onion, roughly chopped 1 large egg, beaten 2 bay leaves 2 thyme sprigs Sunflower oil, for frying 100g plain...

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Venison haunch with roast potatoes and broccoli

A sumptuous venison dish from Mark Whittaker.

Serves 2 Ingredients 2 venison haunch steaks (brushed with oil and seasoned) 6 tenderstem broccoli (brushed with oil and seasoned) 6 medium-sized potatoes 8 peeled chestnuts 500ml good fresh chicken stock Balsamic glaze 100ml red wine 1 shallot (finely chopped) 1 clove garlic (finely chopped) 1 sprig thyme 20g butter   Method 1. To make the red wine balsamic reduction, sweat the shallot, thyme and garlic in a little oil for 2 minutes. Add red wine...

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