
Game offers some of the most intense, delicate, rich & varied meat around. & not only is it delicious, it can also be a healthy & more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing & cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar & duck. Tim begins by describing the characteristics of game species, then discusses ethical & sustainable hunting, preservation & seasonality. Next he gives a step-by-step guide to skinning, feathering & 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 & wild mushrooms, Partridge with pumpkin & cider, Goose sausages, Gamekeeper`s pie & Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall & colour photography throughout, Game is the indispensable guide to enjoying wild meat.