Game: River Cottage Handbook No.15 by Tim Maddams
Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, but it can also be a healthy and more nutritious alternative 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.
With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
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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.
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