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Book synopsis

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 alterative 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, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). 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 lasagne, 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 colour photography throughout, Game is the indispensable guide to enjoying wild meat.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc Cookery by ingredient

• Full title: Game
• Author: Tim Maddams
• Language: English
• Binding: Hardback
• Number of pages: 256
• EAN: 9781408858325
• ISBN: 9781408858325
• ID: 05366311
• Publisher: Bloomsbury Publishing
• Weight: 500 g
• Dimensions: 201 × 136 × 25 mm
• Date of publishing: 30. July 2015

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