Fit For Table by Mike Robinson
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 an easy to follow step-by-step guide.
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.
Mike Robinson is the owner/chef of a highly acclaimed gastro pub and a regular guest on BBC Saturday Kitchen and UK TV. He also contributes a monthly cookery article to The Field.
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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 an easy to follow, step-by-step guide.
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