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.
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