Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse pheasant partridge salmon trout rabbit deer etc as well as more unusual quarry such as squirrel & boar. Detailed instructions show the correct way to gralloch gut skin & 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 & anyone else who is involved in the preparation of game