The Venison Bible by Nichola Fletcher
Forty years of experience are condensed into this pocket-sized book. Nichola Fletcher offers tips on how to cook venison (grilling, roasting, barbecuing, braising, slow-cooking etc.) and also explains different kinds of venison (wild, farmed, red deer, roe deer).
In addition to a host of inspiring recipes, covering both the much-loved traditional approach as well as some exciting contemporary dishes, she also includes recipes for sauces and useful ideas for vegetable accompaniments.
**** Please note - this book is of "Pocket size" 10.5cm x 15c.m****
Nichola Fletcher has written a number of highly acclaimed cookery books, including Charlemagne's Tablecloth Nichola Fletcher's Ultimate Venison Cookery Caviar: A Global History and The Meat Cookbook.
She and her husband started Britain's first deer farm in 1973, and Nichola has devoted her life since then to helping people to appreciate, understand and cook venison and other game meats. She was awarded the 1994 Scottish Food Achievement Award for her work for the Scottish venison industry.