Harry's Rabbit Recipe
Harry's Rabbit Recipe
S&C TV | Tim's Wild Kitchen 10 | Ferreting for rabbits + rabbit recipe cook-up!
SUPPORTED BY
Bradley Smoker:
Country Sport Scotland:
The Borders Distillery:
ABOUT THIS VIDEO
In this episode of Tim's Wild Kitchen on Shooting & Country TV, we're doing something a little different... ferreting!
Chef Tim Maddams and the crew head out to meet local legend Allan, who is in possession of some cracking ferrets. It's not easy shooting - the rabbits bolt above ground for all of a few seconds before plunging into the safety of the next hole, leaving a tiny, fast shooting window.
Still, Tim isn't on bad form, and makes a couple of excellent shots (and the odd spectacular miss!). Luckily. the ferrets are on TOP form, and add several to the bag, and the team end the morning with eight beautiful fresh rabbits to take home and cook.
This episode, Tim is cooking a wild rabbit liver hash style dish - sautéed in one pan with potato, bacon, wild garlic, and a splash of delicious whisky, the dish is finished with wild rocket and an insanely good smoked red pepper sauce homemade by Tim using the excellent Bradley Smoker.
All in all, a lovely day and an even lovelier rabbit recipe at the end of it all.
CHARITY
This series is raising awareness for The Country Food Trust, a charity founded in 2015 with the sole aim of feeding people in need. They do so by producing game-based ready meals which they distribute to charities that hand out food to people in need. They also buy and provide meats of all types and donate it to charities that cook for people in need.
Tim Maddams is their Consultant Chef and has developed their three ready meals: Venison Bolognese, Pheasant Casserole and Pheasant Curry. Since inception The Country Food Trust have delivered more than 2,000,000 meals.
For more information and to donate, please visit:
Gordon Ramsay Trains With The British Royal Marines | Gordon Ramsay
Gordon is known for being a fitness fanatic, but can he handle an assault course with the Royal Marines? And can they handle how delicious his beef curry is?
From Gordon Ramsay's The F Word
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A Neck Of Lamb Stew. TheScottReaProject
How To Make A Neck Of Lamb Stew.Neck Of Lamb On The Bone.These cheaper old fashioned cuts are making a come back,We were all raised on them back in the day,and to my mind cooked properly,they are delicious,and cant be beaten.So try this old Rea family recipe,4 ingredients cooked simply,and the resulting dish is beautiful.A great,winter warming,rich and unctuous stew.
Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
1938 Scottish Roman Recipe - Old Cookbook Show
1938 Scottish Roman Recipe - Glen And Friends Old Cookbook Show
This old recipe is from the 1938 printing of the Scottish Women's Rural Institutes Cookery Book.
ROMAN PIE
4 oz. short crust pastry, 2 oz. cooked macaroni, 4 oz. cooked meat, 1 tomato, 1 teaspoonful finely chopped parsley, a little finely chopped onion, pepper and salt, sauce to bind.
Grease a basin and dust out with brown bread-crumbs.
Make
short crust pastry. Cut off a small piece for lid. Line the basin with pastry and fill up in layers macaroni, meat, vege-tables, etc.
Season well, put on lid of pastry and bake about
40 minutes.
Serve with a tomato, curry or brown sauce.
Mrs. BRYCE, Largoward W.R.I.
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In the Kitchen: Rabbit Stew
The Rhode Show Hosts Michaela Johnson, Wil Gilbert, Brendan Kirby welcome guests and discuss the latest in Rhode Island's entertainment, events, arts, news and weather.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.