Maddams T. Game

Bloomsbury Publishing, 2015. — 256 p. — ISBN: 978-1-4088-9656-3. — (River Cottage Handbook No.15).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.Game offers some of the most flavorful, tender, rich and varied meats. And not only is it delicious, but it can also be a healthier and more nutritious substitute for traditional red meat. Here Tim Maddams provides an accessible guide to harvesting, assessing, preparing and cooking game including pheasant, grouse, venison, partridge, hare, rabbit, wild boar and duck.
Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, conservation, and seasonality. He then 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). Finally, he shares his truly delicious recipes from the River Cottage kitchen, such as slow roasted soya duck, quick smoked duck, game and wild mushroom lasagna, partridge with pumpkin and cider, goose sausages, huntsman's pie and roast pheasant with chicken with all the trimmings.