Description
Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game, and a host of delicious recipes
About the Author
Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food. rivercottage.net / @TimGreenSauce
Reviews
If you have yet to come across the River Cottage Handbooks, I can't recommend them enough * Rachel Khoo, Daily Mail *
Delicious recipes * Shooting Times and Country Magazine *
An invaluable guide * Sphere *
Book Information
ISBN 9781408858325
Author Tim Maddams
Format Hardback
Page Count 256
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 508g
In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game, and a host of delicious recipes
About the Author
Tim Maddams, formerly Head Chef at the River Cottage Canteen, grew up in Wiltshire. He cooked in professional kitchens with Fergus Henderson, Alistair Little, Marco Pierre White and Mark Hix before returning to south-west England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, in 2012 he founded his own company Green Sauce, teaching, cooking and consulting on ethical food. rivercottage.net / @TimGreenSauce
Reviews
If you have yet to come across the River Cottage Handbooks, I can't recommend them enough * Rachel Khoo, Daily Mail *
Delicious recipes * Shooting Times and Country Magazine *
An invaluable guide * Sphere *
Book Information
ISBN 9781408858325
Author Tim Maddams
Format Hardback
Page Count 256
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 508g
