The Hackney Butchers Association

I got given this fantastic book for Christmas.  (Thanks M&P!)  Definitely recommended. It will set you straight on the types of game, their history, and uses.  It has a breakdown of each type of common game with a load of recipes, some straightforward, some more unusual. There is a recipe for Quails on toast with a sweet onion sauce and watercress that looks fantastic.  It's effectively a roast bird with bread sauce, but looks incredible. Another one that leapt out for me is a Partridge escabeche with orange & thyme.  The dish is cooked a day in advance with the meat being almost cured in the process. I'm going to try and get some Partridge tomorrow... There are dozens of things I'm planning on trying out.   I'll post the results. Let me know if anyone else has tried any of these, or has any family game recipes.  Cheers!

This is a slight variation on an Eagle Pub recipe. I switched some of the stock for red wine and swapped flageolet beans for broad beans as they are out of season. 1 large rabbit 150ml Olive Oil 1 onion 8 garlic cloves 1 red, 1 green pepper, sliced 4 large tomatoes, roughly chopped 2 carrots, finely sliced 1 small handful thyme leaves 3 chorizo sausages 500g arborio rice 1 bay leaf 150g flageolet beans beans 100g peas 500ml rabbit/chicken/vegetable stock 500ml red wine wine 1 tbsp hot paprika 2 lemons, juiced handful parsley, chopped Prep time: 20mins Cooking time: 50mins This makes enough to feed 8 people.(Tonight I'm by myself, so there's a slim chance that I have cooked too much...) Brown the rabbit in the olive oil on a high heat. Cook the vegetables & herbs in the oil for 10mins. Add the chorizo & once they melt a bit, add the rice. Stir around for 2mins to absorb the oil. Add the stock & wine & bring to boil, then simmer fo...

I picked up a great looking rabbit last night on the way back from work. I was worried that the rabbit might leak blood all over the clothes in my bike bag, but I got away with it. Phew. Theobalds Butchers (McKanna Meats) 21 Theobald's Road, Holborn London, WC1X 8SL It was a big one, roughly £10. I got it jointed & kept the liver. You can freeze it all within 2 days and it will last for a couple of months. I'm going to eat mine as soon as I can. It should feed 6, though I'm cooking for it one as my wife & kids won't eat rabbit. Apparently they are cute. This is one battle I'm happy to lose as it means I get to eat all the leftovers. Nice. The problem I have is that the first rabbit recipe I ever tried was Jamie Oliver's "Tender-as-you-like rabbit stew" with tarragon dumplings. It's so incredibly tasty that I'm struggling to try any new ways of cooking rabbit. Ok, so not a major life-challenge I know, but those dumpl...

This is a Rick Stein number. It is absolutely delicious. Great winter comfort food. It serves 4. You don't need any other side dishes. Definitely one to repeat every winter! http://www.hub-uk.com/foodpages31/1522.htm Pheasant shooting season in the UK is from October 1st until February 1st. The cheapest time to buy is November when they are at their peak. Check out HERE if you want to know about other birds, ie. Mallard, Grouse, Wood Pigeon etc.