PublishedKyle Cathie, September 2014 |
ISBN9780857831033 |
FormatHardcover, 224 pages |
Dimensions26.2cm × 20.7cm × 2.8cm |
The tempting recipes and expert advice in this book put game firmly back on the menu. Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of feathered, furred and fish game at home.
Phil's inventive and internationally influenced dishes cover everything from Grilled Pheasant with Mango and Mint Dressing and Potted Duck with Spiced Pears to Chunky Braised Boar with Smoked Ham and Pan-Fried Sea Trout with Warm Tomato Fondue Sauce, while Simon guides you through the skills and techniques needed to create everything from Cold Smoked Air Dried Venison Haunch and Spiced Hare and Chocolate Salami to Smoked Goose Bresaola. There is even a fascinating chapter on less familiar game such as moose, ostrich and squirrel.
