This very simple Rabbit with Pappardelle recipe is from the cookbook Gather: Simple, Seasonal Recipes from Gill Meller.
Learn how to butcher and cook grouse in this video with James Durrant former head chef of The Game Bird at the Stafford Hotel in London.
This roast grouse recipe from William Drabble is best served in late August, when the grouse is still young and tender and blackberries are just coming into season.
A quick spiced pheasant recipe that can be enjoyed on it’s own or as part of a game sharing platter.
Chef Steven Ellis of The Oxford Blue fine dining Pub & Restaurant in Windsor shares his delicious Slow Cooked Rabbit Casserole recipe.