How To make Scottish Rabbit Curry
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 ts Mushroom-powder
Celery (optional) Coco-nut (optional) Salt and cayenne to taste 1 pt Well seasoned stock
Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions. Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thickish as in all curry dishes, over them. Serve with plain boiled rice in a separate dish. Fresh coco-nut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable. From: The Scots Kitchen With Old-time Recipes Shared By: Pat Stockett
How To make Scottish Rabbit Curry's Videos
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Air Rifle Shooting - Wild Rabbit + Cooking Rabbit Stew with Dumplings
Out late afternoon into the dark targeting Wild Rabbits in the farm fields then back home it’s into the kitchen to make a fantastic very tasty slow cooked Rabbit stew with dumplings using a slow cooker. This is a great way to cook and eat wild Rabbit.
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Air Arms Ultimate Sporter R .177
Hawke Fastmount 3-12x50
Pard NV007v
JSB Exact Heavy 10.34g
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Cooking Rabbit - Rabbit Lasagne
A delicious recipe for rabbit. This one is for the those that like to cook, but the effort is more than worth it. With simple and cheap ingredients, this dish comes highly recommended.
A BASC Taste of Game film, made in conjunction with the Scotland's Natural Larder campaign.
Harry's Rabbit Recipe
Harry's Rabbit Recipe
Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
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S&C TV | Tim's Wild Kitchen 10 | Ferreting for rabbits + rabbit recipe cook-up!
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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: