How to hunt with a flintlock musket

Joe Wood hot smokes rabbit loins over an open fire. Firstly, he cures them, sprinkling on a mixture of salt, sugar, star anise, bayleaf and black pepper.

Cure the rabbit for 15 minutes, rinse off the cure and get the smoker going, using Half a cup of rice, 3 tbsp brown sugar and 1 tbsp Lansang Souchong tea. Fifteen minutes later the rabbit is cooked through and smelling delicious. For the saucee, chop up parsley, basil, mint, garlic, capers, anchovies and add olive oil. Joe serves it on bread with a sauce he prepared earlier, washed down with blackberry wine.

That’s just for starters. Next, Joe fries up muntjac and roe fillets. He covers them in foil and leaves them to rest for 10 minutes while he fries an onion and stirs in a few spoons of home-made plum jam to make a chutney. Then he serves it all up in pitta bread.

Ingredients:

• Rabbit fillets 

For the marinade

• Salt
• Sugar
• Star anise
• Bay leaf
• Black pepper

For the smoker:

• Half a cup of rice
• 3 tbsp brown sugar
• 1 tbsp Lansang Souchong tea

For the sauce:

• Chopped parsley
• Chopped basil
• Chopped mint
• Chopped garlic
• Capers
• Anchovies
• Olive oil

For afters 

• Roe and muntjac fillets
• Chopped onion
• Plum jam
• Pitta bread