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Synopsis

This beautifully illustrated book offers a complete collection of game recipes, whether you are cooking your own hard-won kill, or have a field-fresh purchase from a butcher or game merchant. There are chapters on feathered game; deer, boar and goat; and finally small furred game. Dishes range from classics such as roast woodcock with fried bread, game chips and watercress; salmis of quail; and a wonderful traditional rabbit and game pie, to contemporary interpretations like wild boar, chickpea, saffron and pepper stew; squirrel skewers; and seared venison carpaccio. With dishes suitable for cooks of all levels of experience, clear step-by-step instructions, and stunning photographs of the finished dish, this tempting cookbook shows how to make the very best of wild, healthy and wonderfully delicious game.

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