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No reviews
 
25min

Here I have suggested grilling rabbit but any other method of cooking it is suitable.

Recipe by: Shayna

 
No reviews
 
1hour40min

A tasty venison stew, simmered in beef stock with onions, carrots and potatoes then it's mixed with some rich Guinness and baked into a tasty meat pie. YUM!

Recipe by: bruce

 
2hours10min

Since rabbit meat has a tendency to be dry, it is best cooked with a creamy sauce as in this coconut cream stew. Absolutely delicious! Serve with white rice.

Recipe by: YAELIE24

 
No reviews
 
2hours30min

This goat curry is a fragrant mix of coriander, cumin and other spices. The flavours of the this curry will develop as it sits, so try to make it two days ahead.

Recipe by: SpicyChick

 
No reviews
 
1hour30min

This is a recipe for goat curry but it works equally well with lamb. Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level.

Recipe by: Tarama

 
No reviews
 
1hour

Not only is this pilaf a good source of carbohydrates, it is also low in fat and high in protein and a good source of folate. The high fibre content will keep you satisfied and stop you going back for more.

Recipe by: Leslie Glover

 
No reviews
 
1hour20min

This recipe showcases duck at its best–succulent flesh and crispy skin offset by a tangy, fruity sauce. It's delicious served with a mixture of basmati and wild rice and blanched snow peas.

Recipe by: Zoë Harpham

 
No reviews
 
1hour15min

In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.

Recipe by: Zoë Harpham

 
No reviews
 
30min

Quail eggs are delicious and usually easily available in Asian markets. This salad also adds smoked salmon. Serve with brown bread.

Recipe by: Zoë Harpham

 
2hours

Rich flavours make this robust country soup a firm favourite. Rabbit was once ‘poor man's meat’ but is now farmed and prized for its distinctive taste.

Recipe by: Lynn Cole

1 / 4

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