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 which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar.
Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking.
Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game.
- ISBN10 0811704572
- ISBN13 9780811704571
- Publish Date 1 October 2009 (first published 1 September 2009)
- Publish Status Active
- Publish Country US
- Imprint Stackpole Books
- Format Hardcover
- Pages 96
- Language English