Wild Game Cookbook: 50 Recipes for Cooking the Different Types of Feathered, Furred and Large Game, Shown in Over 200 Photographs - Softcover

Andy Parle; Robert Cuthbert; Ray Smith

Softcover

ISBN 10: 1780191472 ISBN 13: 9781780191478

Publisher: Southwater, 2012

Synopsis

There are chapters on feathered game, both small and large birds; deer, boar and goat; and finally small furred game. The fabulous selection of dishes features traditional game recipes together with an exciting range of modern interpretations: try classic recipes like roast partridge with caramelized pears, duck with orange sauce, jugged hare, and crofterÆs pie or dishes such as fricassee of squirrel and mustard, and goat moussaka. With recipes suitable for cooks of all levels of experience û from simple warm duck liver salad to a wonderfully elaborate Moroccan pigeon pie, there is something for every taste and occasion. The joy of hunting, and the deep satisfaction of having hunted well, is part of our human psyche, even if for many of us it is now a subconscious one. This inspiring collection of recipes makes the most of the healthy supply of meat that is often on our own doorstep, whether you are cooking your own hard won kill, or have a field-fresh purchase from your local game merchant or even supermarkets. Including advice on game substitutions, hanging, and making the most of various cuts, the book offers inspiration on cooking the very best of this wild and wonderfully delicious alternative to farmed meat. Includes ways to cook game birds, such as teal, wood pigeon, woodcock, grouse, quail, guinea fowl, partridge, duck, pheasant, goose and turkey Recipes for furred and large game include roe deer, wild boar, wild goat and kid, rabbit, hare and grey squirrel Dishes range from classics such as roast woodcock with fried bread, game chips and watercress, salmis of quail, and a wonderful traditional rabbit and game pie, to contemporary interpretations like wild boar, chickpea, saffron and pepper stew, and seared venison carpaccio All the recipes come with with step-by-step instructions and beautiful photographs of the finished dish

About this title

About the Author

Andy Parle is a chef with 25years experience, working in various high-quality establishments including, among others, two Michelin-starred restaurants. Now back in his native Norfolk, first as chef-director of the Walpole Arms Restaurant, and now in event catering, Andy uses his wealth of experience and the local game for weddings, private dinner parties and boardroom lunches.

Edition details

• Publisher: Southwater
• Publication date: 2012
• Language: English
• ISBN 10: 1780191472
• ISBN 13: 9781780191478
• Binding: Paperback
• Number of pages: 96
• Editor: Joanna Lorenz