Synopsis :
A practical guide on how to dress, butcher and cook over 20 animals - including upland birds and waterfowl, small furred game, red deer, wild boar and goat - illustrated step by step with over 1000 photographs Contains 75 game recipes, including classic dishes such as game pie, venison daube, jugged hare, salmis of quail and duck confit, together with contemporary interpretations such as pheasant on a beer can, rabbit paella and venison chilli Includes advice and inspiration on cooking game in the field, with recipes specially devised for preparing on a campfire Aimed at the hunter who shoots game for food, the book is also ideal for those who buy their game, but still like to prepare it themselves, with easy-to-follow instructions on plucking, drawing, gralloching, filleting, skinning and jointing all the animals featured Illustrated throughout with specially commissioned photography this book encapsulates the satisfaction and pleasure of hunting and cooking wild game The joy of hunting, and the deep satisfaction of having hunted well, is part of our human psyche, even if for many of us it is now a subconscious one. The pleasure of a day out on the moors, in the mountains, woods or marshlands, using outdoor skills such as tracking, stalking or simply patiently waiting, is to respect and honour wild food; whether you are blackberry picking or stalking a stag. This, combined with knowing the land where you hunt, studying the animals, learning to read the environment, and working for your evening meal, is all part of the hunting experience. This book comprises a complete handbook of what to do with your game, whether it's your own hard-won kill, or a field-fresh purchase from a game merchant. Animals covered include upland birds and waterfowl, small furred game, red deer, wild boar and goat, and the illustrated sequences take you through every stage of butchering, whether you are trussing a whole bird for roasting, filleting a partridge breast, de-boning a haunch of venison or trimming a rack of boar ribs. There is also a wealth of advice on storing, hanging and cooking these delectable meats, including information on traditional accompaniments and flavourings. A fabulous selection of delicious recipes follows the preparation sequences, featuring many classic and contemporary dishes. Traditional game favourites such as roast partridge with caramelized pears, duck with orange sauce, roast goose, and crofter's pie sit happily with more modern dishes such as squirrel and ham skewers, potted rabbit, and barbecued goat cutlets. With recipes for all tastes and all levels of experience - from simple warm duck liver salad to a wonderfully elaborate Moroccan pigeon pie, this book holds everything the lover of game cooking needs to know. How to prepare shot birds, furred game, deer and boar - with campfire and kitchen recipes. A Practical Step-by-Step Guide to Dressing, Preparing and Cooking Game in the Field and at Home, with Over 75 Delicious Recipes and 1000 Photographs
À propos de l?auteur:
About the Author Robert Cuthbert is the owner of Serious Shooting Ltd, a sporting agency which offers driven game shoots specializing in wild birds, historic estates and shooting house parties. Robert has also written regularly for the sporting press for over 12 years including The Field, The Shooting Gazette and The Shooting Times. Jake Eastham's countyside, field sport and country lifestyle photography is admired and collected across the globe. Andy Parle is a chef with 25 years experience and has worked in 2 Michelin-starred restaurants. As chef/director of the Walpole Arms in Norfolk he s been awarded a Michelin bib gourmand for the last 6 years.
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