Game offers some of the most intense, delicate, rich, and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing, and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar, and duck.
Tim begins by describing the characteristics of game species, followed by a discussion of ethical and sustainable hunting, preservation, and seasonality. Next, he gives a step-by-step guide to skinning, feathering, and butchering techniques (and how to buy game meat if you don't have a fresh supply). Lastly, he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-Roast Spiced Soy Duck, Quick-Smoked Mallard, Pheasant and Wild Mushroom Lasagna, Partridge with Pumpkin and Cider, Goose Sausages, Gamekeeper's Pie, and Roasted Hen Pheasant with All the Trimmings.
With an introduction by Hugh Fearnley-Whittingstall and color photography throughout, Game is the indispensable guide to enjoying wild meat.
