Game: River Cottage Handbook No.15

Tim Maddams

ISBN 10: 1408858320 / ISBN 13: 9781408858325

Published by Bloomsbury Publishing PLC, United Kingdom, London, 2015

About this Item

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 dont 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, Gamekeepers 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Seller Inventory # GOR006902763

Bibliographic Details

• Title: Game: River Cottage Handbook No.15
• Publisher: Bloomsbury Publishing PLC, United Kingdom, London
• Publication Date: 2015
• Language: English
• ISBN 10: 1408858320
• ISBN 13: 9781408858325
• Binding: Paperback
• Condition: Very Good
• Weight: 499 grams

About this title

Synopsis

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 alternative 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, followed by a discussion of ethical and sustainable hunting, preservation, and seasonality. Next, he gives a step-by-step guide to skinning, feathering, and butchering techniques (and how to buy game meat if you don't have a fresh supply). Lastly, he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-Roast Spiced Soy Duck, Quick-Smoked Mallard, Pheasant and Wild Mushroom Lasagna, 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 color photography throughout, Game is the indispensable guide to enjoying wild meat.

About the Author

Tim Maddams is head chef at the River Cottage Canteen. Having grown up on his family's farm in Wiltshire, he went on to work with Fergus Henderson, Alistair Little, Marco Pierre White, and Mark Hix, before returning to southwest England to work with Hugh Fearnley-Whittingstall. A key spokesperson in the arena of responsibly sourced produce, he also founded his own company, Green Sauce, in 2012, where he teaches, cooks, and consults on ethical food.
rivercottage.net / @TimGreenSauce