Once the prerogative of country dwellers, game is now found in
butchers' shops and supermarkets all over the country. Yet despite
this, many people are still apprehensive about cooking this
extraordinary versatile, varied and protein-packed meat. In this
book Claire Macdonald de-mystifies game cooking, with a wide and
varied selection of recipes for pheasant, wild duck, partridge and
snipe, woodcock, venison, hare, wild boar and wild salmon. In
addition to tips on roasting, she also includes useful information
on what combines well with different types of game - lentils,
beans, root vegetables, dark green vegetables and mushrooms - and
sauces and jellies that make excellent accompaniments. She also
shows how game can be combined - game pie, for example, can be
composed of pheasant, grouse, a leg of hare or a partridge. Similar
recipes include, game pudding with a lemon and thyme suet crust,
game stock, game soup, salami of game, game terrine, game with an
oatmeal crumble, potted game with walnuts, and game shepherd's pie.
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