Pan-fried eels
By Thomasina Miers
from Wild Gourmets
A fresh alternative to jellied eels
Spiced squirrel popcorn
By Thomasina Miers
from Wild Gourmets
If you can't get your hands on a grey squirrel, try pork tenderloin instead to make this spicy snack
Rabbit Milanese
By Thomasina Miers
from Wild Gourmets
A wizard recipe for when you have netted or shot a young, tender rabbit
Chestnut, thyme and potato soup
By Thomasina Miers
from Wild Gourmets
Packed with carbohydrates and natural sugars, chestnuts are incredibly versatile
Poached pheasant with pancakes
By Thomasina Miers
from Wild Gourmets
Tenderly cooked so you can scrape away every morsel of flesh from the bones
Sorrel omelette
By Thomasina Miers
from Wild Gourmets
Light, sophisticated, delicious flavour and melts in the mouth
Grouse pâté
By Thomasina Miers
from Wild Gourmets
If you've got some leftover grouse, enjoy this delicious leftovers pate from chef Tommi Miers
Warm beetroot and pigeon salad
By Thomasina Miers
from Wild Gourmets
Best in the late summer/early autumn, when they are plump from a season's feeding
Devils on horseback pheasant
By Thomasina Miers
from Wild Gourmets
This recipe uses the delicious flavours of sizzling bacon and caramelised apricot
Venison steaks with pine nuts
By Thomasina Miers
from Wild Gourmets
Tender venison steaks are simple to cook and go well with an indulgent rich red wine sauce
