| Step-by-step color photos for preparing large and small game, birds, and fish
Covers deer, rabbit, grouse, duck, goose, woodcock, turkey, trout, and salmon
Spiral binding for easy, lay-flat use|
You’ve caught your game--now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide that is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, and deer, as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gut, skin, and prepare game for cooking.
Written by a leading chef who specializes in game cooking, this helpful guide is an excellent reference for all field sportsmen, chefs, and anyone who prepares game.
About the Author:
Mike Robinson is the owner and chef of a highly acclaimed gastro pub and a regular guest on BBC's Saturday Kitchen. He also contributes a monthly cookery article to The Field.
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